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
Linking up with: Mandy’s Recipe Box, Chef In Training, SNAP Creativity, Artsy Fartsy Mama, Link Party Palooza, Six Sister’s Stuff & Dessert Now, Dinner Later.
I’ve been wanting to incorporate quinoa into my diet too! So far I haven’t done it yet and I have no idea how to make it. I’ve been collecting recipes though and this looks great! I’d love for you to link this and anything else up at Tips and Tricks Tuesday – a place where we share and see out healthy living advice. Thanks!
I’ve really loved what I’ve tried so far with quinoa and excited to keep exploring. I’ve already got another recipe I’m anxious to make, I just need to find the time to do it! Hope you find some things you like, it sure is great for you!
I am a quinoa FREAK!! I just made a quick bread last week and threw quinoa in it and my husband & I loved it! I love the texture of quinoa. In fact, I have some cooked in my fridge that I was wondering what to make with it. I just might have to try these stuffed peppers! They look fantastic! I love all those flavors, yum! And so healthy! Thanks for sharing on Saturday Night Fever! Pinning! :)
Are you posting the bread?? Or have you already – I’d definitely be interested in that!! We always keep some coooked in our fridge, which makes it really nice when I want to throw it in a recipe. If you try this – let me know what you think! Happy to have parties with you Saturday night :)
What beautiful pictures! These look super tasty too. Pinned!
Thank you so much Kami!
Love the colors. Sounds delicious!
This looks delicious, and really colorful and pretty.
Thank you so much! I love taking pictures of pretty food :)
I want to like Quinoa so bad for it’s health benefits, but I just can’t get past the texture. But this still looks good, I might just have to substitute quinoa with rice.
Hmm, I bet it would be hard for texture people! I’ve never had a problem with texture (for most things), I didn’t think it was flavorful enough was my problem – but I’m learning that it can! Of course brown rice would be a great substitution in this recipe!