I’ve been wanting to incorporate quinoa in to my diet a little more. It’s so good for you, and we buy it, so I may as well eat it right? My husband has quinoa in his breakfast shakes every morning. He cooks a large batch of it at the beginning of the week typically so that it’s ready to go every morning when he needs it. I tried it in a protein shake, didn’t love it, and therefor thought I “didn’t love” quinoa. It has been time to give it another go. Quinoa is high in protein, fiber, has Iron and Magnesium and even Riboflavin, the metabolism booster. A couple of weeks ago I went to my Facebook fans asking how they typically prepare quinoa to get a few ideas. It was a weeknight evening, after work, I was hungry, and had no idea where to start. I was given a whole list of great ideas and many of which I will be using. In the end, I opened the fridge and just started pulling out whatever we had that I thought would work well together. A short while later, this recipe was born and I was just about as proud as I could be of myself.
Quinoa Stuffed Bell Peppers
If you're trying to incorporate more healthy ingredients into your life, these Quinoa Stuffed Bell Peppers are worth it!
- 1 tbsp. olive oil
- 1 red onion finely diced
- 1 large shallot finely diced
- 4 cloves garlic minced
- 1 medium zucchini grated & excess moisture removed
- 1 c. corn
- 1 c. cooked quinoa
- 1 tsp. thyme
- 1 tsp. natures seasoning
- 1 tsp. oregano
- 3 large bell peppers any color
- Handful of cherry tomatoes halved
- Mozzarella for garnishing
- Freshly grated Parmesan for garnishing
- In a large saute pan heat olive oil on medium heat. When hot, add your diced red onion and shallot. Cook 3-5 minutes until translucent. Add garlic and cook an additional minute until fragrant. Add zucchini, corn, quinoa and seasonings. Cook until heated through, about 5-7 minutes.
- While filling is heating, prepare your peppers. Heat oven to 350. Wash the peppers, cut each in half, and remove ribbing and seeds. Place peppers in a deep casserole or baking dish. Evenly distribute and stuff peppers with filling. Sprinkle each with mozzarella cheese. Top with several cherry tomato halves, and garnish with freshly grated Parmesan cheese.
- Bake for 20-25 until peppers are soft and cheese is melted.
Adapted from A Tried and Tasty Original