Yay! Almost Friday! I am happy not only to celebrate swanky boyfriend’s birthday, but to have a 4 day weekend!
In an attempt to balance out my brie consumption, stuffed peppers sounded like a great addition to the menu this week. I think one of my favorite things about stuffed peppers is that there are so many variations.
Tofu & Quinoa Stuffed Peppers
- 1 cup cooked quinoa
- 1/2 package tofu, pressed
- 4 large red bell peppers
- ½ cup onion, diced
- 1 cup spinach (packed)
- 1 cup low-sodium vegetable broth
- 2 tablespoons minced garlic or garlic powder
- 2 teaspoons basil
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
Preheat over to 350 degrees. Cook the quinoa to package instructions and set aside.
Cut the tops off the bell pepper and remove seeds, set aside.
In a pan over medium heat, combine the tofu, onion, spinach, and garlic and sauté in half of vegetable broth until vegetables are tender and liquid has been absorbed.
After vegetables and tofu have finished cooking, combine with quinoa and seasonings.
Pour the mixture evenly into each bell pepper and pour over each pepper the remainder of the broth. Place on a baking sheet and bake for 30 minutes.
I really enjoyed this take. I normally seemed to use Mexican inspired ingredients (black beans, cilantro, etc.) so I enjoyed the more Italian type flavors.
If I had mozzarella cheese on hand, I might have probably sprinkled a bit at the end of cooking. As you know, this girl loves her cheese!
The red pepper flakes in the mix added just enough heat. Definitely a must for this dish.
I have an early start to my Friday so I am off to bed a bit early. Nighty night!
What are your favorite stuffed pepper fillers?