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

    Serves

  • 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. 

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