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Quinoa Stuffed Peppers

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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories670
Calories from Fat210
Total Fat23g
Saturated Fat7g
Trans Fat0g
Cholesterol25mg
Sodium860mg
Total Carbs79g
Dietary Fiber17g
Sugars18g
Protein38g
Calcium60%
Iron35%
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.