Nov 09, 2014 in dinner, recipes, vegetarian, broccoli, mac and cheese, quinoa stuffed peppers, weeknight dinner. Read the original on: Simply Quinoa
You know those classic combinations that bring two ingredients together and itâs like an explosion of flavors and you canât imagine eating them separately from now on? Take peanut butter and jelly, for example. Or chocolate and peanut butter, for that matter. Or even tomatoes and basil. Theyâre all basic ingredients, delicious on their own, but when paired with the other, theyâre taken to a whole new level. Itâs like a good relationship. They complement each other in all the right ways. They make the other better; helps them stand out and lifts them up. Together theyâre a force to be reckoned with. Okay, now perhaps Iâm pushing this a little too far in the philosophical direction, but you get the idea. There are just those ingredients that are simply meant to be together. Broccoli and cheese is one of those combos. For me the love affair started when my dad used to make homemade cheddar soup when we were kids, and I would always dunk pieces of broccoli into. I loved that each piece of broccoli would absorb the cheesy flavor, taking the sauce into each little crevice of the floret. Nowadays, this pairing is a little less infrequent in our house. I donât eat much dairy, Matt isnât the biggest fan of soups, but from time to time that cheesy-broccoli goodness comes creeping into my mind and itâs a hard one to shake. I realize I could have gone the traditional route with this recipe and made you a vegan broccoli-cheddar soup, but that didnât seem as fun. I wanted something that would be super easy to make, didnât take many ingredients, would be simple to make vegan and that involved lots of veggies. It didnât take my long to think of my base for this recipe â my 5-ingredient quinoa mac and cheese is not only, but itâs also a cinch to whip up. So with that as our starting point, I figured why not throw in some broccoli and call it a day? Sure, that would have been absolutely amazing, but I wanted to go bigger. Instead of just giving you broccoli and quinoa mac and cheese, I figured why donât we get even more veggies involved and stuff this tasty mixture into some peppers? Well, Iâm happy to report these quinoa stuffed peppers totally rocked my world. And I hope they rocks yours too. Theyâre filled to the brim with creamy, cheesy gooeyness, and yet theyâre actually healthy and pretty adaptable. Want to make them vegan? Sure, sub in the cheddar for vegan cheese. Not a fan of broccoli? No problem, add in your veggies of choice. Thereâs endless possibilities with this recipe, but since broccoli-cheese are a match made in savory heaven, it only made sense to bring that to your first. Enjoy!
Yield: 6 - 8 servings
Serving Size: 1 stuffed pepper
Ingredients
Instructions
Notes
These are easily made vegan with the swap of vegan shredded cheese for the goat cheese. Use same measurements and instructions.
The post Cheesy Broccoli & Quinoa Stuffed Peppers appeared first on Simply Quinoa.
Read the original on: Simply Quinoa
I'm Alyssa, the writer and photographer behind the gluten-free website Simply Quinoa. My passion is creating wholesome, nutrient-rich recipes all with a little quinoa twist.