Growing up, I just loved stuffed peppers! I remember eating two or three at a time after a long day at the gym and then again, for breakfast or lunch the next day! They used to consist of mostly meat, rice, etc., but as the years went on, our family became more conscious of healthy ingredients to fill the peppers. Here is a great vegetarian {can also be vegan} stuffed peppers recipe and it is so versatile! I often make a little more of the filling and use it in the following dishes:
- A base for eggs benedict (instead of bread)
- Filler for Veggie Tacos
- A side dish with the peppers sautéed in the mix
Quinoa Stuffed Peppers (makes about 5)
Total Time: 35 mins
350° Oven
INGREDIENTS
- 5 large bell peppers (or any fresh peppers from the farmer's market)
- 1 cup cooked onions
- 2 cups cooked quinoa (pronounced Keen-wah)
- 1, 28 oz. can organic diced tomatoes
- 1 tsp dried basil
- 1/2 tsp sea salt
- 1/2 tsp. cracked bell pepper
- *Optional garnish - 1/4 to 1/2 cup shredded mozzarella (or vegan cheese of your choice) & chopped basil
INSTRUCTIONS
- Preheat oven to 350 degrees. Bring water to a boil.
- Wash, clean, and cut peppers in half. Remove ribs/seeds.
- Place cut peppers in boiling water for three minutes. Remove and drain on paper towel.
- Lightly spray unheated large skillet with nonstick spray or lightly coat with grape seed oil. Sauté onion until almost translucent.
- Stir in the cooked quinoa, tomatoes, basil, salt, and pepper. Cover and simmer for 10 minutes.
- Place pepper halves into baking dish. Spoon the mixture into the pepper shells. Sprinkle with cheese.
- Bake about 10 minutes and broil briefly to brown the cheese topping.
- Garnish with fresh basil.
Let us know what other unique variations you come up with!
