Healthy Recipe: Quinoa And Vegetable Stuffed Peppers

Zlata peppers

Life + Thymez’s Quinoa And Vegetable Stuffed Peppers

I really love incorporating quinoa into as many recipes as I can. Most times, I accomplish this by substituting it for recipes that normally call for rice. Quinoa is a grain that’s gluten free (for those of you on specialty diets) and high in protein. Being a vegetarian for two years, I had to find new ways of incorporating protein in my diet that didn’t include chicken, turkey, or red meat. Quinoa was definitely a great addition to my diet, which is why you’ll see a lot of recipes here with it as a main ingredient!

Recipe type: Main Dish
Serves: 6
Ingredients:
  • 6 Peppers (any color of your choosing)
  • 1 Cup of quinoa
  • 2 Cups of water
  • 1 Zucchini, chopped
  • 1 Small squash, chopped
  • 1 Small onion, chopped
  • 2 Cups of mushrooms, chopped
  • 16oz Can of tomato sauce (if using paste, have some extra water on hand)
  • 2 Tablespoons of olive oil
  • Salt and pepper to taste
Instructions:
  1. Start out by placing two cups of water into a small pot and adding one cup of quinoa. Cover and bring to boil. Once boiling, lower heat and keep covered. Quinoa will be ready in about 20 minutes.
  2. Preheat oven to 350 degrees F.
  3. In a pan, heat olive oil and once warmed up, add onions.
  4. Once translucent, add zucchini, squash, and mushrooms.
  5. Let sauté for 10 minutes on low heat.
  6. In the meantime, wash and cut the tops off of the peppers, cleaning out the inside membranes and seeds as well. Arrange in dish.
  7. Add tomato paste and, if you’d like, any spices at this time. I normally add some garlic powder, oregano, basil and pepper.
  8. Mix and sauté for another 3-5 minutes.
  9. Start to add cooked quinoa to the mixture about one cup at a time.
  10. Once mixture has a thick consistency, it’s time to stuff your prepped peppers!
  11. Use a tablespoon to scoop and stuff, pushing down to get as much mixture possible into each pepper.
  12. Put in the oven for about 20-25 minutes.
  13. Remove and enjoy! Peppers can be refrigerated for up to four days as yummy leftovers.
Notes:
You can enjoy these stuffed peppers with sour cream for added goodness!
For more of Zlata’s awesome recipes click here!

Catherine Mendez

Catherine Mendez is the Editorial Assistant at Lucille Roberts. With a B.A. in Journalism from Quinnipiac University, writing is her calling. A born New York City gal, Catherine is a social media lover and runner (when it’s warm out). A magazine hoarder, hopeFUL romantic, and avid list maker, she is looking to polish up her yoga skills. Catherine never parts with her iPhone so follow her: @cathjmendez

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