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Home » Rice and quinoa

Quinoa stuffed peppers with Stilton

09/01/2021 by Judith Leave a Comment

Quinoa stuffed peppers with Stilton are an attractive vegetarian side dish or appetiser and are easy to make.

Stuffed yellow and red peppers.
Jump to Recipe Print Recipe

They can be prepared in advance for convenience. You can also use the same filling for other stuffed vegetable recipes.

If you have some extra cooked quinoa you could use it to make some blue cheese mushrooms with quinoa or this roast cauliflower and quinoa salad.

If you are looking for other ideas for vegetable side dishes you may like to take a look as this recipe for stuffed mushrooms, spinach croquettes, hasselback carrots or make some Swiss chard with almonds and raisins.

Ingredients

  • 4 medium sized sweet peppers
  • 1 medium onion
  • About 4 button mushrooms
  • 200g cooked quinoa
  • 25g sultanas
  • 2 tablespoons Stilton (or other strong flavoured cheese which is suitable for cooking)
  • Olive oil

How to prepare

Slice the peppers in half lengthwise leaving the stalks in place if possible, and scoop out the seeds. Place on a baking tray and drizzle each pepper with a little olive oil. Bake in a hot oven until soft (around 10 minutes or so).

Cut the onions and mushrooms into small pieces. Fry gently in a little olive oil until soft and then set aside to cool.

Place the cooked quinoa in a mixing bowl. Here I used a mixture of red and white quinoa simply because I like the mixture of colours but either colour could be used. Add the cooked onion and mushrooms, and then the sultanas and mix together.

Cooked quinoa and vegetables in a bowl with a spoon.

Pack the mixture into the cooked halved peppers and then crumble the Stilton on top. If you are preparing the peppers to cook later you can cover with foil at this stage and place in the fridge.

Unbaked stuffed red and yellow peppers.

To bake

Cover with foil and cook in a hot oven, 200oC, 400oF, gas mark 6 until the filling has heated through and the cheese has melted (approximately 10 minutes).

Two red and two yellow stuffed peppers.

To serve

  • Quinoa stuffed peppers can be served either hot or cold.
  • They are not suitable for reheating.

Advance preparation

  • The stuffing mixture can be prepared in advance an stored in the fridge.
  • The stuffed peppers can be prepared in advance and cooked just before serving.

Tips

  1. Any colour of peppers could be used but I find that a mixture of colours looks great on the table.
  2. It is useful to cook more quinoa than needed and freeze in portions to make it quicker and easier to prepare a recipe such as this roast cauliflower and quinoa salad.
  3. Stilton is a popular English blue cheese which is great for cooking, but if you cannot buy Stilton in your area then you could substitute another type of strong cheese which is suitable for cooking.
  4. The stuffing mix can also be used for other stuffed vegetable dishes such as mushrooms or artichokes.

Other vegetable dishes

  • Spinach croquettes
    Spinach croquettes
    Cook Time59 Minutes
  • Hasselback carrots
    Hasselback carrots with honey and rosemary
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  • Stuffed mushrooms with blue cheese
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    Cook Time30 Minutes
  • Swiss chard with almonds and raisins
    Swiss chard with almonds and raisins
    Cook Time25 Minutes
Sweet peppers with Stilton and quinoa

Quinoa stuffed peppers with Stilton

Quinoa stuffed peppers with Stilton are an attractive vegetarian side dish or appetiser and are easy to make.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Appetizer, Side Dish
Cuisine European
Servings 4 Two half peppers per serving
Calories 183 kcal

Ingredients
 
 

  • 4 sweet peppers medium sized
  • 1 onion
  • 4 button mushrooms
  • 200 g cooked quinoa
  • 25 g sultanas
  • 2 tablespoon Stilton
  • 1 tablespoon olive oil

Instructions
 

  • Slice the peppers in half lengthwise, leaving the stalks in place if possible and scoop out the seeds.
  • Place the halved peppers on a baking tray, drizzle with a little olive oil and cook in a hot oven for about 10 minutes or until soft.
  • Finely chop the onions and mushrooms, fry gently until softened and then set aside to cool.
  • Place the cooked quinoa in a bowl. Add the cooked onion and mushrooms, add the sultanas and mix.
  • Pack the quinoa mixture into the cooked half peppers and crumble the Stilton on top.
  • Cover with foil and cook in a hot oven for until the cheese has melted and the filling has heated through (about 10 minutes).

Notes

To serve
    • These stuffed peppers can be served either hot or cold.
    • They are not suitable for reheating.
Advance preparation
    • The stuffing mixture can be prepared in advance an stored in the fridge.
    • The stuffed peppers can be prepared in advance and cooked just before serving.
Tips
    • Any colour of peppers could be used but I find that a mixture of colours looks great on the table.
    • It is useful to cook more quinoa than needed and freeze in portions to make it quicker and easier to prepare a recipe such as this roast cauliflower and quinoa salad.
    • Stilton is a popular English blue cheese which is great for cooking, but if you cannot buy Stilton in your area then you could substitute another type of strong cheese which is suitable for cooking.
    • The stuffing mix can also be used for other stuffed vegetable dishes such as mushrooms or artichokes.
  •  

Nutrition

Calories: 183kcalCarbohydrates: 26gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 97mgPotassium: 507mgFiber: 5gSugar: 11gVitamin A: 3786IUVitamin C: 155mgCalcium: 67mgIron: 2mg
Keyword Blue cheese, Easy, Peppers, Quinoa, Stuffed vegetables
Tried this recipe?Let us know how it was!

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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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