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A baking dish of colourful Stuffed Peppers filled with rice.

Stuffed Peppers Two Ways

Stuffed Peppers with Rice, or quinoa, is one way to use the gorgeous, colourful peppers available in autumn. Use your imagination!
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Course: Side Dish
Cuisine: Canadian
Keyword: stuffed bell peppers
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 people
Author: Cinde Little

Ingredients

VEGETABLES

  • 6 bell peppers, halved and seeded
  • OPTIONAL: zucchini, eggplant or tomatoes, hollowed out*

RICE FILLING

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped carrot
  • 1 cup uncooked rice
  • 2 cups gluten free chicken stock
  • ½ teaspoon salt
  • ½ teaspoon pepper

QUINOA ITALIAN SAUSAGE FILLING

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped carrot
  • 1 hot Italian sausage, casing removed (4 oz)
  • 2 cups cooked quinoa
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • OPTIONAL – white sauce, tomato sauce or rose sauce

Instructions

RICE FILLING

  • Heat oil and butter in saucepan over medium high heat. Add onion, celery and carrot. Cook until onion is translucent, about 5 minutes.
  • Add rice and stir until grains are coated with oil.
  • Add chicken stock and bring mixture to boil. Reduce heat and simmer for 20 minutes.
  • Prepare vegetables while rice is cooking.

QUINOA ITALIAN SAUSAGE FILLING

  • Heat oil and butter in saucepan over medium high heat. Add onion, celery and carrot. Cook until onion is translucent, about 5 minutes.
  • Add Italian sausage and any filling removed from zucchini, eggplant or tomatoes. Stir breaking up meat until fully cooked, about 5 minutes.
  • When sausage is cooked remove from heat. Stir in cooked quinoa.
  • Spoon mixture into prepared vegetables.

BAKING

  • Preheat oven to 350°F. Oil a baking dish large enough to hold the peppers/vegetables.
  • Place peppers/vegetables in baking dish cut side up. Sprinkle with salt and pepper.
  • Bake empty for 15 minutes.
  • Remove from oven and spoon filling into vegetables. Cover with foil.
  • Return to oven and bake for 30-45 minutes until vegetables are soft.

SERVING

  • Top with white sauce, tomato sauce or rose sauce if desired.

Notes

Fill zucchini, eggplant, bell peppers or tomatoes with either of these fillings as a guide.
*Finely chop the inside of any vegetables you hollow out and cook it along with the filling.