Quinoa Stuffed Peppers

Vegetarian - Main Dish

This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!

Brief

Prep 30 mins

Cook: 50 mins

Total: 1hr20 mins

Servings: 6

Yield: 6 servings

Quinoa Stuffed Peppers

Ingredients

1 cup quinoa

rinsed and drained

2 cups water

2 tablespoons olive oil

1 small onion

diced

2 cloves garlic

minced

1 zucchini

diced

1 small eggplant

diced

1 tomato

diced

1 cup tomato sauce

salt and ground black pepper to taste

6 bell peppers

tops cut off and seeded

1 cup shredded mozzarella cheese

or more to taste

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.

Step 2

Mix quinoa and water together in a saucepan; bring to a boil. Cover reduce heat and simmer until quinoa is tender and water is absorbed about 15 minutes.

Step 3

Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent 5 to 7 minutes. Add zucchini eggplant and tomato; cook until slightly tender 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened about 10 more minutes.

Step 4

Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.

Step 5

Bake in the preheated oven until bell peppers are slightly tender about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted about 5 more minutes.

Nutritional Information

Quinoa Stuffed Peppers

Servings Per Recipe:6

Calories: 250.6

% Daily Value *

Protein: 11.1g 22%

Carbohydrates: 32.4g 10%

Dietary Fiber: 7.6g 31%

Sugars: 7.5g

Fat: 9.6g 15%

Saturated Fat: 2.6g 13%

Cholesterol: 12.1mg 4%

Vitamin A Iu: 933.4IU 19%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.5mg 29%

Vitamin C: 107.4mg 179%

Folate: 42.2mcg 11%

Calcium: 181.9mg 18%

Iron: 1.2mg 7%

Magnesium: 39mg 14%

Potassium: 621.4mg 17%

Sodium: 347.5mg 14%

Thiamin: 0.2mg 17%

Calories From Fat: 86.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.