Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Serves 4
- 4medium-size yellow bell peppers
- 2tablespoons extra virgin olive oil
- 2garlic cloves, minced
- ½cup chopped fresh parsley
- 1½cups cooked quinoa
- 2ounces Manchego cheese or Parmesan, grated (½ cup)
- Salt and freshly ground pepper
- 1½cups marinara sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
316 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 11 grams protein; 902 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Roast the peppers over a flame, under a broiler or on a grill until uniformly charred. Place in a plastic bag or a tightly covered bowl and allow to cool. When cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
- Step 2
Carefully cut away the stem from the peppers. Cut a slit down the side of each pepper, from the stem end to the bottom. Gently open out and remove the seeds and membranes; tip out the juice. Try to keep the peppers in one piece. Set aside.
- Step 3
Heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. Cook, stirring, until fragrant, about 1 minute. Stir in the parsley and quinoa and mix together until the quinoa is coated with oil. Remove from the heat and stir in the cheese. Season to taste with salt and pepper.
- Step 4
Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the peppers. One at a time, lay a pepper in the dish and fill with the quinoa mixture. I do this by gently opening up the pepper, mounding the filling onto one half, and folding the other half back over the filling, overlapping the edges slightly. Lay the peppers in the dish. Cover the baking dish with foil or a lid and bake the peppers for 20 minutes. Meanwhile, reheat the tomato sauce.
- Step 5
Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve.
Tip
- Advance preparation: Roasted peppers will keep for about 5 days in the refrigerator. The peppers can be stuffed and held for a day or two in the refrigerator before baking.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Jeanette
Open the peppers and clean before charring the skin to remove. Saves time and you don't have to handle the peppers as much which risks tearing them.
Es
This serves 4 as a side dish. What I did for the 2 of us: I made 2 peppers (they turned out great) and realizing this wasn't anywhere close to enough for dinner I made a bunch of small and light meatballs. The peppers in the marinara were surrounded by these little meatballs. Looked nice and tasted delicious. With a salad and bread, it made for a nice winter dinner. Also, I was able to clean the peppers without making the slits.
Adarsh Khalsa
Used red rice instead of quinoa as my husband doesn't like quinoa. Also added some red chili pepper flakes to garlic and parsley to give it some zip. Came out great and will make again
Amanda
I didn’t have parsley, so I substituted frozen spinach and loved it!
sean
Way too much work, not worth it.
BB
Used quinoa. Roasted peppers till blistered but didn’t remove the skins
Bonnie Ochoa
I made this by combining Shulman’s with Heuck’s. Added fennel and onion with ground beef, oregano and a couple Italian sausages; it made 2X more than the filling required, so froze the rest (for meatloaf, a new stuffed pepper, etc). Last 15 mins took off the aluminum foil and allowed it to toast. Wasn’t necessary to peel the peppers, but did char them Big hit.
BB
Made a 2nd time with Farro. Add beans next time. Needs 30 mins to get hot.
BB
Cooked with farro. Add beans next time. Needs 30 mins to heat through.
KitchenWitchoftheWest
To simplify weeknight prep, I cut two large peppers in half from top to bottom and browned them well, flipping them over so the interior would soften, too, and did not remove the skins. The filling was a bit bland for my taste, so I added sautéed celery and fresh thyme, basil, and mint. The peppers baked on a thick layer of marinara with a bit of cheese on top. Delicious and adaptable.
gigi
Not worth the effort. The mini pepper version was much tastier
Tara
Add scrambled tofu and chopped red onions cooked in marinara sauce
HMR
I added onion, mushrooms, and soy chorizo to the filling. Still a bit bland but serviceable.
debsa
I agree it is easier to open the peppers before broiling. They don’t split if you allow them to open just enough to make the cuts. I found the cheese a little overpowering in flavor and it didn’t actually contribute to the texture. Next time will omit to allow the fresh flavors to shine. I drizzled a few tablespoons of sauce around, and on top of, the peppers prior to baking. Served with small bison meatballs. Delicious. Would be a great prep-ahead dinner party dish as it is so pretty
Alex
Very tasty! I made the mistake of using a cheap jar of store-bought marinara for this recipe. Because the marinara is really just for finishing the dish, it's totally worth using homemade, or leveling-up the pre-made option to something you know will be really delicious.
Erwan
Followed the recipe and we thought it was kind of blend. Not worth the level of effort. It's missing something, like cheese maybe. And it's lacking deep flavors. Won't make it again.
CCScotty
Pretty good, but needs more flavor. Added chick peas to quinoa and made lots of it to have to stuff peppers next time. Didn’t do the sauté, so no garlic. The cheese and sauce make it. Super healthy
Pat Lewis
TJ's has canned Greek Chickpeas with Parsley and Cumin, which adds a wonderful flavor punch.
Bridget Gibbons
Definitely lemon and red pepper flakes in the stuffing. After 10 minutes of baking the peppers in the oven, I added some marinara sauce to the baking dish along with nine TJ's meatless meatballs, recovered the dish and baked for about 20 more minutes. One less pan, added protein, absolutely yummy.
Jenn
I really enjoyed the roasted pepper aspect of this but it is time consuming. I stuffed them with leftover Greek bulgar and Brussels sprouts leftover from last night and that cut down my time but the pepper prep still made this take awhile. Tasty and a convenient use of leftovers.
Private notes are only visible to you.
Advertisement
