Quinoa and Roasted Veggie Stuffed Peppers

summary

Dreaming about a delightful and health-packed dish? Look no further than Quinoa and Roasted Veggie Stuffed Peppers. This dish is a delicious fusion of wholesome quinoa and roasted veggies, snugly nestled in a vibrant bell pepper. Packed with flavor, nutrients, and love, it’s the perfect meal to nourish your body while delighting your taste buds!

Ingredients:

• Quinoa: 1 cup (190 grams)
• Bell Peppers (red, yellow, or green): 4
• Olive Oil: 2 tablespoons (30ml)
• Zucchini: 1, diced
• Red Onion: 1, finely chopped
• Cherry Tomatoes: 1 cup (150 grams), halved
• Spinach: 1 cup (30 grams)
• Garlic Cloves: 2, minced
• Salt: 1 teaspoon (5 grams)
• Black Pepper: 1/2 teaspoon (1 gram)
• Fresh Basil (optional): a handful, chopped

Preparation & Cooking Time: Approximately 50 minutes.

Serves: 4

Nutritional Facts per Serving:

• Calories: 250 kcal
• Protein: 8g
• Carbs: 42g
• Fats: 6g
• Fiber: 6g
• Sugar: 4g

Instructions:

1. Begin by washing the quinoa thoroughly under cold water. This helps remove any bitterness.
2. In a pot, bring 2 cups of water to a boil, add the quinoa, and let it simmer for about 15 minutes. Once cooked, fluff it up and set aside.
3. Preheat your oven to 375°F (190°C).
4. Prepare your veggies: chop zucchini, red onion, and halve the cherry tomatoes. Remember, these are the heart and soul of your Quinoa and Roasted Veggie Stuffed Peppers.
5. In a pan, heat the olive oil over medium heat. Once hot, add in the chopped red onion, minced garlic, and sauté until translucent.
6. Add zucchini and cherry tomatoes to the pan. Season with salt and pepper.
7. After 5 minutes, add the spinach and cook until it wilts.
8. Combine the veggie mixture with the cooked quinoa. Mix well.
9. Cut the tops off the bell peppers and deseed them.
10. Stuff each bell pepper with the quinoa and veggie mixture.
11. Place the stuffed peppers in a baking dish.
12. Pop the dish into the preheated oven and bake for about 25-30 minutes, or until the peppers are tender.
13. Garnish with freshly chopped basil, if desired.

Tips:

1. You can use any color bell pepper, but each one brings a slightly different flavor profile.
2. If you’re in a rush, consider pre-cooking the quinoa ahead of time.
3. Always rinse your quinoa! It can be bitter due to its natural coating.
4. Feel free to customize with additional veggies of your choice for this Quinoa and Roasted Veggie Stuffed Peppers recipe.
5. Keep an eye on the veggies while sautéing to ensure they don’t overcook.

How to Serve and Eat:

1. These Quinoa and Roasted Veggie Stuffed Peppers can stand alone as a hearty main dish.
2. Complement with a fresh salad on the side or a slice of crusty whole grain bread.
3. Drizzle with a little extra virgin olive oil or sprinkle some feta cheese on top for an extra burst of flavor.

QUINOA AND ROASTED VEGGIE STUFFED PEPPERS

Dreaming about a delightful and health-packed dish? Look no further than Quinoa and Roasted Veggie Stuffed Peppers. This dish is a delicious fusion of wholesome quinoa and roasted veggies, snugly nestled in a vibrant bell pepper. Packed with flavor, nutrients, and love, it’s the perfect meal to nourish your body while delighting your taste buds!

5 from 3 votes

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Total Time: 50 minutes minutes

Nutritions

Nutrition Facts

QUINOA AND ROASTED VEGGIE STUFFED PEPPERS

Amount per Serving

Calories

250

% Daily Value*

Fat

 

6

g

9

%

Carbohydrates

 

42

g

14

%

Fiber

 

6

g

25

%

Sugar

 

4

g

4

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Quinoa: 1 cup 190 grams
• Bell Peppers red, yellow, or green: 4
• Olive Oil: 2 tablespoons 30ml
• Zucchini: 1 diced
• Red Onion: 1 finely chopped
• Cherry Tomatoes: 1 cup 150 grams, halved
• Spinach: 1 cup 30 grams
• Garlic Cloves: 2 minced
• Salt: 1 teaspoon 5 grams
• Black Pepper: 1/2 teaspoon 1 gram
• Fresh Basil optional: a handful, chopped

Instructions

• Begin by washing the quinoa thoroughly under cold water. This helps remove any bitterness.
• In a pot, bring 2 cups of water to a boil, add the quinoa, and let it simmer for about 15 minutes. Once cooked, fluff it up and set aside.
• Preheat your oven to 375°F (190°C).
• Prepare your veggies: chop zucchini, red onion, and halve the cherry tomatoes. Remember, these are the heart and soul of your Quinoa and Roasted Veggie Stuffed Peppers.
• In a pan, heat the olive oil over medium heat. Once hot, add in the chopped red onion, minced garlic, and sauté until translucent.
• Add zucchini and cherry tomatoes to the pan. Season with salt and pepper.
• After 5 minutes, add the spinach and cook until it wilts.
• Combine the veggie mixture with the cooked quinoa. Mix well.
• Cut the tops off the bell peppers and deseed them.
• Stuff each bell pepper with the quinoa and veggie mixture.
• Place the stuffed peppers in a baking dish.
• Pop the dish into the preheated oven and bake for about 25-30 minutes, or until the peppers are tender.
• Garnish with freshly chopped basil, if desired.

Notes

TIPS:

1. You can use any color bell pepper, but each one brings a slightly different flavor profile.

2. If you’re in a rush, consider pre-cooking the quinoa ahead of time.

3. Always rinse your quinoa! It can be bitter due to its natural coating.

4. Feel free to customize with additional veggies of your choice for this Quinoa and Roasted Veggie Stuffed Peppers recipe.

5. Keep an eye on the veggies while sautéing to ensure they don’t overcook.

HOW TO SERVE AND EAT:

These Quinoa and Roasted Veggie Stuffed Peppers can stand alone as a hearty main dish.

Complement with a fresh salad on the side or a slice of crusty whole grain bread.

Drizzle with a little extra virgin olive oil or sprinkle some feta cheese on top for an extra burst of flavor.