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Quinoa Stuffed Peppers

  • 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



Amount per serving

Calories from Fat210
Total Fat23g
Saturated Fat7g
Trans Fat0g
Total Carbs79g
Dietary Fiber17g
Vitamin C370%
Vitamin A120%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 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.