These Carrot Ginger Quinoa Pepper Jacks are a delicious and nutritious dish perfect for a light meal or appetizer. They combine the earthiness of quinoa with the sweetness of carrots and a hint of ginger, all packed into colorful bell peppers. They’re not only tasty but also visually appealing, making them a great addition to any table!
Ingredients
For the Quinoa Filling:
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth (or water)
- 2 medium carrots (grated)
- 1 tablespoon fresh ginger (grated)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup fresh parsley or cilantro (chopped)
- 1 cup shredded cheese (cheddar or pepper jack)
For the Peppers:
- 4 bell peppers (any color)
- Olive oil (for drizzling)
Instructions
Prepare the Quinoa Filling:
- Cook Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.
- Sauté Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onion is translucent.
- Add Carrots and Ginger: Stir in the grated carrots and ginger, cooking for another 3-4 minutes until softened.
- Combine: In a large bowl, combine the cooked quinoa, sautéed vegetables, cumin, smoked paprika, salt, pepper, and chopped herbs. Mix well, then fold in the shredded cheese.
Prepare the Peppers:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare Peppers: Slice the tops off the bell peppers and remove the seeds. Drizzle the insides with olive oil and sprinkle with a bit of salt.
- Fill the Peppers: Spoon the quinoa filling into each bell pepper, packing it tightly.
Bake:
- Bake: Place the filled peppers upright in a baking dish. Add a splash of water to the bottom of the dish to create steam. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and slightly charred.
Serve:
- Garnish: Remove from the oven and let cool slightly. Garnish with extra herbs or a drizzle of olive oil if desired.
Nutrition Facts
Servings: 4
- Calories per Serving: Approximately 280
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Carbohydrates: 36g
- Fiber: 7g
- Sugar: 4g
- Protein: 12g
Preparation Time
- Total Time: 1 hour
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
How to Serve
- Serve warm as a main dish or side.
- Pair with a fresh salad for a complete meal.
- Ideal for meal prep, as they store well in the fridge.
Additional Tips
- Make It Ahead: The quinoa filling can be made a day in advance and stored in the fridge until ready to fill the peppers.
- Flavor Variations: Add chopped nuts or seeds for added crunch, or mix in some cooked beans for extra protein.
- Storage: Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days.
Recipe Variations
- Spicy Version: Add diced jalapeños or red pepper flakes to the quinoa filling for a spicy kick.
- Vegan Option: Omit the cheese or use a plant-based cheese alternative.
Freezing and Storage
- Freezing: Unbaked stuffed peppers can be frozen for up to 3 months. Thaw in the fridge overnight before baking.
- Storage: Baked stuffed peppers can be stored in the fridge for up to 5 days.
Special Equipment
- Baking dish
- Medium saucepan
- Large skillet
- Mixing bowl
FAQ Section
Q1: Can I use other grains instead of quinoa?
A1: Yes! You can substitute with rice, farro, or couscous.
Q2: How can I ensure the peppers are tender?
A2: Baking with foil for the first part of the cooking process helps steam the peppers, making them tender.
Q3: Can I make this gluten-free?
A3: Yes! This recipe is naturally gluten-free as it does not contain any wheat-based ingredients.
Q4: How do I reheat leftovers?
A4: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Q5: What if I don’t have fresh ginger?
A5: You can use ½ teaspoon of ground ginger as a substitute.
Enjoy these vibrant and flavorful Carrot Ginger Quinoa Pepper Jacks as a nutritious and visually appealing dish that’s perfect for any occasion!
Print
Carrot Ginger Quinoa Pepper Jacks
- Total Time: 1 hour
Ingredients
Scale
For the Quinoa Filling:
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth (or water)
- 2 medium carrots (grated)
- 1 tablespoon fresh ginger (grated)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup fresh parsley or cilantro (chopped)
- 1 cup shredded cheese (cheddar or pepper jack)
For the Peppers:
- 4 bell peppers (any color)
- Olive oil (for drizzling)
Instructions
Prepare the Quinoa Filling:
- Cook Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.
- Sauté Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onion is translucent.
- Add Carrots and Ginger: Stir in the grated carrots and ginger, cooking for another 3-4 minutes until softened.
- Combine: In a large bowl, combine the cooked quinoa, sautéed vegetables, cumin, smoked paprika, salt, pepper, and chopped herbs. Mix well, then fold in the shredded cheese.
Prepare the Peppers:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare Peppers: Slice the tops off the bell peppers and remove the seeds. Drizzle the insides with olive oil and sprinkle with a bit of salt.
- Fill the Peppers: Spoon the quinoa filling into each bell pepper, packing it tightly.
Bake:
- Bake: Place the filled peppers upright in a baking dish. Add a splash of water to the bottom of the dish to create steam. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and slightly charred.
Serve:
- Garnish: Remove from the oven and let cool slightly. Garnish with extra herbs or a drizzle of olive oil if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 280 kcal
- Fat: 10g
- Carbohydrates: 36g
- Protein: 12g
