Vegetarian Stuffed Peppers


As you know my oldest daughter is a vegetarian so we make a lot of meatless meals around here. However, if you must have it you can add a pound of ground beef or turkey to this recipe. Also, you can use whatever cheese variety you like and substitute the quinoa for white or brown rice. We don’t eat white rice anymore so it’s usually quinoa, brown rice or a mixture of the two. Definitely a family fave!! Kids LOVE and most of them enjoy helping me in the kitchen with this recipe. My 2 year old didn’t really care for the peppers this time around but then again she liked chicken yesterday but hated it today. Enjoy!!

  • 6 Bell Peppers
  • 2 cups vegetable stock
  • 2 cups cooked quinoa (or rice)
  • 1 can diced tomatoes
  • 1 chopped onion
  • 2 cloves minced garlic
  • 2 cups shredded Mozzarella cheese
  • 1 cup shredded Colby Jack cheese
  • Pink Salt
  • Pepper

1. Cut the tops off of the peppers and remove seeds. NOTE: small children feel like the pepper tops make good hats

HINT-To make better portions for little ones i suggest laying the pepper on its side and cutting them in half vertically instead of cutting off the tops

2. Combine quinoa, mozzarella cheese, tomatoes,onion,garlic,salt and pepper in a mixing bowl.

3.Mix well

4.Stuff the peppers with quinoa mixture and place in baking pain

5. Pour vegetable stock over and around the peppers

6. Cover with aluminum foil (although if your kids have used it all to make princess crowns it’s fine without it)

Bake at 350 degrees for 45 minutes

7. Sprinkle with Colby Jack cheese and bake for 5 more minutes


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