Recipes | Comfort Food Favorites

Stuffed Red Peppers with Quinoa and Garbanzos

with Red Fork Smoky Tomato Sloppy Joe Skillet Sauce

We’re taking the stuffed peppers of our youth to a whole new level by roasting the peppers before stuffing. Hearty protein-rich quinoa and garbanzo beans stand in for ground meat. Use tricolor quinoa for a beautiful filling.  Please note that the quinoa filling makes a nice side dish; serve it warm topped with toasted nuts and parsley.

Serves 6
  • Recipe

    Ingredients

    6        medium-size red bell peppers with pretty stems

    1 to 2 tablespoons vegetable oil

    1         medium-size small onion, small diced

    2        medium zucchini (about 8 ounces total), cut into ½-inch dice

    1         cup uncooked quinoa, such as tricolor quinoa

    1         cup drained, canned garbanzo beans

    1         pouch (8 oz) Red Fork Smoky Tomato Sloppy Joe Skillet Sauce

    2        tablespoons currants or small raisins, optional

    ¾       cup (3 ounces) shredded Monterey jack cheese

    ¼       cup grated parmesan or romano cheese


    Instructions

    1. Heat oven to 400 degrees. Rub peppers lightly with oil and place on a baking sheet. Roast until crisp-tender, 12 to 14 minutes. Cool.
    2. Meanwhile, for filling, heat 1 tablespoon of the oil in large saucepan over medium heat. Add onion; sauté until golden, about 3 minutes.  Stir in diced zucchini, quinoa and, garbanzo beans and currants. Stir in Red Fork Sauce and 1 ½ cups water. Heat to a simmer; cover pan tightly and cook over low heat until quinoa is tender, 25 to 30 minutes. Remove from heat; stir in currants if using.
    3. Carefully slice tops off bell peppers and set the tops aside. Use a spoon to scoop out the core and seeds from peppers. Stuff each pepper with equal portions of the quinoa mixture.
    4. Set the stuffed peppers upright in a baking dish putting them close together so they don’t topple over. Top each pepper with the cheeses. Bake until everything is heated through and cheese is melted, about 10 minutes. 
    5. Set the tops in place and serve. 
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    Red Fork celebrates classic comfort foods and the contemporary American bistro flavors that food-lovers crave. Our chef-developed recipes are made from meticulously-sourced ingredients for inspired, restaurant-quality taste conveniently and economically.

Ingredients

6        medium-size red bell peppers with pretty stems

1 to 2 tablespoons vegetable oil

1         medium-size small onion, small diced

2        medium zucchini (about 8 ounces total), cut into ½-inch dice

1         cup uncooked quinoa, such as tricolor quinoa

1         cup drained, canned garbanzo beans

1         pouch (8 oz) Red Fork Smoky Tomato Sloppy Joe Skillet Sauce

2        tablespoons currants or small raisins, optional

¾       cup (3 ounces) shredded Monterey jack cheese

¼       cup grated parmesan or romano cheese


Instructions

  1. Heat oven to 400 degrees. Rub peppers lightly with oil and place on a baking sheet. Roast until crisp-tender, 12 to 14 minutes. Cool.
  2. Meanwhile, for filling, heat 1 tablespoon of the oil in large saucepan over medium heat. Add onion; sauté until golden, about 3 minutes.  Stir in diced zucchini, quinoa and, garbanzo beans and currants. Stir in Red Fork Sauce and 1 ½ cups water. Heat to a simmer; cover pan tightly and cook over low heat until quinoa is tender, 25 to 30 minutes. Remove from heat; stir in currants if using.
  3. Carefully slice tops off bell peppers and set the tops aside. Use a spoon to scoop out the core and seeds from peppers. Stuff each pepper with equal portions of the quinoa mixture.
  4. Set the stuffed peppers upright in a baking dish putting them close together so they don’t topple over. Top each pepper with the cheeses. Bake until everything is heated through and cheese is melted, about 10 minutes. 
  5. Set the tops in place and serve.