Quinoa and Goat Cheese stuffed Bell Peppers
From the Kitchen of Haley
Prep Time: 20 Min Cook Time: 40 Min
2 cups water
1 cup uncooked Quinoa
4 green bell peppers, halved and seeded
2 tablespoons olive oil
4 green onions, thinly sliced
2 teaspoons dried basil
2 teaspoons Italian seasoning
2 teaspoons salt
2 pinches ground black pepper
2 tomato, diced
1 cup crumbled goat cheese
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 servings.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Prepare Quinoa as directed on packaging. Remove from heat, and set aside.
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the diced tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the goat cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.