Quinoa Stuffed Peppers
Cook up Knorr’s delicious Quinoa Stuffed Peppers recipe made with mushrooms, zucchini, tofu, Knorr® Parma Rosa sauce mix and more.
Calories
670 (4 serving)
Total Fat
23g (4 serving)
Saturated Fat
7g (4 serving)
Cholesterol
25mg (4 serving)
Sodium
860mg (4 serving)
Total Carbs
79g (4 serving)
Dietary Fiber
17g (4 serving)
Sugars
18g (4 serving)
Protein
38g (4 serving)
- 1 tbsp. olive oil
- 1 cup chopped onion
- 1 cup chopped white button mushrooms
- 1 cup chopped zucchini
- 1 package (14 oz.) firm tofu, cubed *
- 1 can (16 oz.) red kidney beans, rinsed and drained
- 1 package Knorr® Parma Rosa Sauce Mix, prepared according to package directions additional 1/4 cup milk
- 1 cup quinoa, cooked according to package directions
- 1 cup part-skim mozzarella cheese
- 4 large red bell peppers, cored and seeded
Directions
Print1. Preheat oven to 350°.
2. Heat olive oil in large nonstick skillet over medium heat and cook onions, mushrooms and zucchini, stirring occasionally, until vegetables are tender, about 5 minutes. Stir in tofu, beans and 1/4 cup prepared Knorr® Parma Rosa sauce mix; heat through. Remove from heat and stir in cooked quinoa and 3/4 cup cheese. Stuff peppers, pressing lightly to pack.
3. Arrange peppers in baking dish, then pour in remaining Sauce. Bake, covered, 45 minutes. Remove cover, top with remaining 1/4 cup cheese and bake until cheese is melted and peppers are tender, about 10 minutes.
