Disclosure: This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own.
Stuffed peppers might sound like a lot of work, but these Gluten-Free Vegetarian Quinoa-Stuffed Peppers, featuring Fresh From Florida bell peppers, are worth it! You will be left with extra quinoa stuffing mix, which is yummy enough to enjoy on its own!
Bell peppers, especially sweet red, yellow and orange ones, are one of my top five favorite vegetables. Actually, did you know that although peppers are referred to as vegetables in the culinary world, they are actually fruits, botanically speaking. (Thanks, Dad, for that insight!)
I love bell pepper season in Florida because they are at their sweetest, and you can find locally grown varieties just about everywhere. Florida farmers make it so easy for us Floridians to buy and eat local all year-round.
Not only is it bell pepper season, but squash and sweet corn are also in season right now — and both of these Fresh From Florida veggies would be great additions to these Gluten-Free Vegetarian Quinoa Stuffed Peppers!
I adapted this recipe from back when I did a detox diet with a local medical wellness center, and it was, hands down, my favorite meal I made during that 7-day period. First of all, it’s super easy to swap ingredients if you prefer something different, and it was so tasty! It did take quite a bit of preparation, but it was well worth it in the end. I had lots of stuffing left over, which tasted great the next day on its own. OR continue with the “stuffed” concept, and make tacos with it using lettuce cups or gluten-free tortillas. (PS: if you don’t follow a gluten-free diet, feel free to use regular flour tortillas!)
Florida friends, look out for that Fresh From Florida label in your local grocery stores — especially on the bell peppers — and use some of their Fresh! Recipes right at home to make your own yummy creations featuring bell peppers. Check out the recipes for in-season squash and sweet corn too! Follow Fresh From Florida on Facebook, Twitter and Instagram for recipe inspiration!
- 1 tablespoon sunflower oil
- 1 celery stalk, chopped
- 1 tablespoon cumin
- 1 garlic clove, crushed
- 8 oz. baby spinach
- 1 15 ounce can diced tomatoes, drained. Set aside liquid.
- 1/2 cup quinoa
- 1 carrot, peeled and chopped
- 1 teaspoon chipotle chili powder
- 1 cup water
- 1/2 teaspoon Himalayan salt
- 2 large Fresh From Florida bell peppers, cut in half. Remove tops, ribs and seeds.
- Preheat the oven to 375 degrees, and have a glass or ceramic baking dish ready.
- Heat oil over medium heat in a large saucepan.
- Add celery and cook until the it has softened.
- Add cumin and garlic and sauté for about 1 minute.
- Stir in spinach and tomatoes – save the tomato liquid – and cook for about 5 minutes, or until any liquid has evaporated.
- Mix in the quinoa, carrots, chipotle powder and water.
- Cover the pan and bring to a boil.
- Reduce heat to low and allow mixture to simmer until the quinoa is cooked.
- Pour the reserved tomato liquid into the baking dish.
- Fill the bell peppers with about 3/4 cup of quinoa mix and place in the prepared baking dish.
- Cover with foil and bake for 1 hour.
- Uncover and bake for an additional 15 minutes, or until the tops of the peppers and mix have browned.
- Serve warm.
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