Cheesy Spinach & Artichoke Quinoa Stuffed!!!

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Cheesy Spinach and Artichoke Quinoa Stuffed Bell Peppers are amazing with the creamy cheesy flavors of the popular dip…

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Ingredients   [ For 12 to 14 people ]    [   Preparation time : 12 minute  –  Cooking time : 58 minutes  ]

  • 2 cups chicken stock or vegetable broth, plus 1 more cup for steaming the peppers
  • 1 cup quinoa
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 8 oz. mushrooms, chopped
  • 3 garlic cloves, diced
  • 1 tsp salt
  • 1 tsp pepper
  • 10 oz. frozen chopped spinach defrosted and squeezed dry
  • 8.5 oz. can artichoke hearts, chopped
  • 2 oz. cream cheese
  • 1 cup Parmesan cheese
  • 1/2 cup feta cheese
  • 6 bell peppers

Preparation Method

  1. bring chicken broth to boil in a medium saucepan
  2. add the quinoa, cover, and bring back up to a boil
  3. reduce the heat to a simmer and allow to cook for another 12 minutes
  4. remove from heat fluff and then cover again and allow to sit for 15 minutes
  5. preheat oven to 350 degrees
  6. heat olive oil in a skillet over medium heat
  7. add onion and garlic stirring occasionally for 3-5 minutes until the onion has softened
  8. add the mushrooms and allow to cook until mushrooms are soft
  9. add the spinach and artichokes and warm up
  10. turn off the heat but keep the skillet on the stove top add in the cream cheese 3/4 cup of the Parmesan cheese and the feta cheese
  11. once all the cheese is melted and evenly distributed stir in the quinoa
  12. cut off the tops of the peppers and remove the seeds
  13. place into a baking dish with high sides
  14. fill the peppers with a heaping amount of the quinoa mixture
  15. top with the remaining Parmesan cheese
  16. place the peppers carefully into a baking dish with high sides
  17. carefully pour 1 cup of stock into the bottom of the dish and cover
  18. place in the oven and cook for 30 minutes
  19. remove the cover and allow to cook another 15 minutes or until the Parmesan cheese is melted and slightly browned


Enjoy it!!



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