Quinoa and Parmesan Cheese Stuffed Bell Peppers

Stuffed Bell Peppers are a great dinner idea - and the best part is that you can stuff them with whatever you have on-hand!

Quiona and Parmesan Cheese Stuffed Bell Peppers

Make this recipe with Chef Jason’s delicious sauce for a healthy, easy and delicious dinner!

Quinoa and Parmesan Cheese Stuffed Bell Peppers

Ingredients:

1 Can of whole peeled tomatoes (San Marzano if possible)

3 cloves of garlic

1 heaping Tbs pitted black olives

¼ cup Vidalia onion (diced)

4 medium to large bell peppers (assorted colors are nice)

2 Tbs olive oil

1 tsp cayenne pepper

½ Tbs dried marjoram

½ tsp dried rosemary

1 Tbs granulated Sugar

1 Tbs balsamic vinegar

Kosher salt

Freshly cracked pepper

½ cup of shredded parmesan cheese

½ cup of quinoa (follow directions on package)

Remove the tomatoes from the can and place in a large bowl. Squeeze the tomatoes with your hand until there are no large chunks remaining. Set aside.

Peel the garlic cloves, dice and set aside. Dice the onion. Give the olives a rough chop.

Pour the olive oil in a saucepan and heat over medium low heat. Once the oil is warm, add the garlic, onion and olives then sweat until the mixture become aromatic. Do not brown the garlic. Maybe 2 -3 minutes.

Pour in the squeezed tomatoes and mix well. Add the dried spices, sugar, and balsamic vinegar. Cover the saucepan partially and simmer until the sauce reduces by about 15% and looks velvety and rich. Add kosher salt and fresh cracked pepper to taste. Mix in about ½ of the parmesan cheese and the cooked quinoa. Let the sauce rest for about 15-20 minutes.

Cut the tops off the peppers and remove any seeds. Fill the peppers with the marinara sauce all the way to the top and sprinkle with the remaining cheese.

Bake at 375 degrees for about 30 minutes until the cheese is caramelized on top and the peppers are soft. Let rest for 20 minutes before serving.