Quinoa & Spinach stuffed Peppers in Borosil Serving Plates


    Thinking of a nutrient rich meal and yet so tasty that you can’t have enough of it? Well, then here is the apt recipe for a delicious and a hearty meal for your children or a family get together. This is called quinoa and Spinach Stuffed Peppers, absolutely rich in nutrients and flavored with fresh vegetables while being layered with cheese, making it a total vegetarian delight!

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    • • 3 large red sweet peppers
    • • 1/2 of a 10-ounce package of frozen chopped spinach that is thawed and well-drained,
    • • 1/3 cup of quinoa, rinsed and drained
    • • 2 cups of sliced fresh mushrooms
    • • 1/3 cup of quick-cooking barley
    • • 2 minced cloves garlic
    • • 2 tablespoons of olive oil
    • • 1 1/4 cups of shredded Monterey Jack cheese with jalapeno peppers or 5 ounces of Monterey Jack cheese
    • • 1 chopped medium onion
    • • 1 14 1/2 ounce can of diced and drained tomatoes
    • • 1/4 teaspoon of salt
    • • 1/4 teaspoon of ground black pepper
    • • 1 1/2 ounce can of vegetable broth


    1. 1. The oven needs to be preheated to a temperature of about 400 degrees F. Take a medium saucepan and bring the broth to a boil. Then add the barley and quinoa. Return back to boiling and then reduce the heat. Cook it covered for about 12 minutes until it is tender. Drain it, and set aside a reserved 1/3 cup of the cooking liquid.
    2. In a large skillet cook the onion and garlic in hot oil over medium heat for 2 minutes. Next add mushrooms; cook and stir for about 4 to 5 minutes or until tender. Stir in the spinach, tomatoes, salt, and the black pepper. Add quinoa mixture along with 1/2 cup of cheese. Stir it to combine the mixture and remove from heat.
    3. Have the peppers cut in half lengthwise. Remove the seeds and membranes from the peppers and discard them. Sprinkle on the insides of peppers lightly with additional salt and black pepper. Fill those pepper halves with quinoa mixture. Place the peppers with the filled sides up, in a 3-quart rectangular microwavable cookware or baking dish. Next, pour the reserved cooking liquid into dish around peppers.
    4. Bake it in a covered state for about 30 minutes. Uncover it. Then top the stuffed peppers with the remaining cheese. It gets layered and bake it again, but this time uncovered for about 10 more minutes. It should be baked until the peppers are crisp-tender and cheese has turned brown.


    Serve the Quinoa & Spinach stuffed Peppers in Borosil Serving Plates for an enhanced experience and have a nutrient rich , tasty and hearty meal with your friends and family together!

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    Liked it  -  03 May 2015