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