It’s busy planting time in the garden and I’m always in search of tasty recipes that are quick and come from homegrown produce. This recipe is perfect for spring and summer because you can use something fresh from each season. Enjoy this Bulgur & Quinoa Stuffed Peppers Recipe most any time of the year.
Bulgur & Quinoa Stuffed Peppers Recipe
In this recipe, you can easily substitute what vegetables and herbs you have available in your home garden with store-bought. I also find myself using ingredients I have saved from the garden and preserved in the freezer or canned. I hope you will take advantage of the print option on this recipe adding it to your home recipe scrapbook.
Bulgur & Quinoa Stuffed Peppers Printable Recipe
Below is where you will find the Bulgur & Quinoa Stuffed Peppers printable option for this recipe. I hope you will take advantage of it. Be sure to reach out to me and let me know what you thought of this recipe. I am a huge fan of ancient grains so you will find plenty of these recipes on my site. Growing peppers is another fun thing I enjoy so get ready for some creative pepper tasting. For this recipe, I used a traditional bell pepper but don’t be afraid to get crazy! Try some of the new varieties like Sweet Jalapeno and Havasu Hot Pepper. When you add cheese to the hot pepper it tones it down!
Recipe Inspired by Home Grown Peppers
Bulgur & Quinoa Stuffed Peppers RecipeCourse: Main
This is a great main meal idea to whip up especially during the pepper growing season. Enjoy this recipe with cheese and ground sausage or omit for vegan cuisine.
½ cup quick cook bulgur and quinoa (uncooked)
8 oz. of sweet Italian sausage
1 medium sweet onion finely chopped ( 1 cup)
2 tbsp. Extra Virgin Olive Oil
1 tbsp. of minced garlic
2 ribs celery finely chopped ( ½ cup)
2 cups of fresh chopped spinach
15 oz can of diced tomatoes, drained, liquid reserved
3 large carrots, grated (1 cup)
1 ½ cups grated Monterey cheese, divided
1 chopped fine jalapeno pepper (¼ cup) - optional
4 large red bell peppers, halved lengthwise, ribs removed
Heat oil in a saucepan over medium heat. Add onions, celery and garlic, cook for 5 minutes or until soft.
Add ground sweet Italian sausage. Cook until sausage is brown. drain if necessary. If pork is dry add some of the tomato juice from diced tomatoes.
Stir in spinach and drained tomatoes. Cook 5 minutes or until most of the liquid has evaporated.
Stir in black beans, bulgur and quinoa, carrots and 2 cups of water. Cover and bring to a boil. Reduce heat to medium low and simmer for 15 minutes, or until vegetables are tender. Stir in 1 cup cheese. Season with salt and pepper.
Preheat oven to 350*f. Pour liquid from tomatoes on the bottom of the baking dish.
Fill each bell pepper ½ with a heaping 2/4 cup vegetable mixture, and place on a baking dish. Cover with foil and bake for 1 hour. Uncover and sprinkle each pepper with 1 tablespoon remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand for 5 minutes. Transfer stuffed peppers to a serving plate and drizzle each with pan juices before serving.
- This recipe was inspired by a the Bulgur & Quinoa specialty grains found at Aldi.
More About Peppers
Some of my favorite recipes using home grown peppers.
Learn to Grow Your Own Peppers
Below area few of my favorite post featuring how I grow peppers in my home garden. Connect with me to ask questions or scroll down to comment on this post.
What is your favorite quick dish to put together during your busy time of the year? Have you ever tried using home grown vegetables mixed with bulgur and quinoa? I’d love to hear from you so please consider connect with me by sharing a link in the space below.
Happy Stuffing Peppers,