Stuffed Grilled Peppers with Mozzarella
Charred Garlic Bread and Asparagus
Ingredients
- 2 (8.5-oz) pkg microwavable quinoa and brown rice with garlic
- ½ cup pine nuts (see Note)
- ¼ cup vegan olive oil vinaigrette
- 3 large red bell peppers, halved lengthwise and seeded
- ¼ tsp salt
- ¼ tsp black pepper
- 1 (8-oz) ball fresh mozzarella cheese, torn
- ¼ cup fresh basil leaves
- 2 Tbsp vegan balsamic glaze
Instructions
- Preheat grill pan to medium-high heat. Microwave quinoa according to package directions; toss with nuts in a large bowl, and keep warm.
- Brush vinaigrette over bell peppers; sprinkle with salt and black pepper. Grill peppers, covered, 5 minutes per side or until charred and tender.
- Place peppers, cut sides up, on a large plate. Spoon quinoa mixture into peppers; top with cheese. Cover with foil; let stand 5 minutes or until cheese is slightly melted. Sprinkle with basil; drizzle with balsamic glaze.
Side Dish Ingredients
- 1 (10-oz) French baguette
- 2 Tbsp butter, softened
- ¼ cup olive oil, divided
- 2 cloves garlic, minced
- 1 lb asparagus, trimmed
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat grill pan to medium-high heat. Cut bread in half crosswise; cut each piece in half lengthwise.
- Stir together butter, 2 Tbsp oil, and garlic in a small bowl. Spread cut sides of bread with butter mixture. Toss together asparagus, 2 Tbsp oil, salt, and pepper in a large bowl.
- Grill asparagus 3 to 4 minutes per side or until tender and grill marks appear. Grill bread 2 minutes per side or until lightly browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
409
|
252
|
661
|
| Fat (g) | 25 | 14 | 39 |
| Sat. Fat (g) | 7 | 4 | 11 |
| Protein (g) | 12 | 6 | 18 |
| Carb (g) | 36 | 26 | 62 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 405 | 413 | 818 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
