Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

Cook up Knorr's delicious Quinoa Stuffed Peppers recipe made with mushrooms, zucchini, tofu, Knorr® Parma Rosa sauce mix and more.
  • 55 mins

    Cooking Time

  • Difficulty

  • 15 mins

    Prep Time

  • 4 People


  • 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 with 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

  1. 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 670.0
Calcium (g) 60.0 %
Carbohydrates (g) 79.0 g
Cholesterol (g) 25.0 mg
Fat (g) 23.0 g
Fiber (g) 17.0 g
Iron (g) 35.0 %
Protein (g) 38.0 g
Saturated Fat (g) 7.0 g
Sodium (g) 860.0 mg
Sugars (g) 18.0 g
Trans Fat (g) 0.0 g

Hints & Tips

Tip: For a nice change, use 1 cup crumbled feta in place of tofu. 

Related recipes

recipe builder not sure what to make

Still can’t find what you are looking for?
Try our Recipe Builder

Tell us what you have in your fridge or pantry, and our Recipe Builder will show you what you can make from our collection of hundreds of delicious recipes.