Opening my eyes to new foods: Quinoa Stuffed Peppers Recipe

New me = New recipe!

Since we’re trying to make better food choices and eat more vegetables, I have been continuously looking for fun, yummy recipes.

I’ve always wanted to make stuffed peppers, but most of the recipes call for cheese that gets mixed into the stuffing.  Craig is not a fan of cheese (it’s a texture thing) so I’ve avoided making them.  And then I found this one!  (The cheese is only sprinkled on top, as an option)

Stuffed Peppers

This was a step out of my comfort zone as I have never really liked eggplant or zucchini.  In order for me to be healthy, I need to eat a variety of food, and that includes trying new things.

It was very easy to make too!

preparing the peppers recipe

Everyone really enjoyed it!!  Next time I’m going to add a bit more tomato sauce, use cherry tomatoes and maybe add some avocado.  Craig also suggested substituting the quinoa for brown rice. 

Quinoa Stuffed Peppers
Serves 6
This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!
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Prep Time
30 min
Cook Time
50 min
Prep Time
30 min
Cook Time
50 min
Ingredients
  1. 1 cup quinoa, rinsed and drained
  2. 2 cups water
  3. 2 tablespoons olive oil
  4. 1 small onion, diced
  5. 2 cloves garlic, minced
  6. 1 zucchini, diced
  7. 1 small eggplant, diced
  8. 1 tomato, diced
  9. 1 cup tomato sauce
  10. salt and ground black pepper to taste
  11. 6 bell peppers, tops cut off and seeded
  12. 1 cup shredded mozzarella cheese, or more to taste
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
  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.
  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.
  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.
  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.
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  • http://www.bigdaddykreativ.ca/blog Craig Silva

    These were fantastic!

  • Jody @ Mommy Moment

    I am going to try this for sure. I love the idea of using brown rice as an option. Thanks for sharing your recipe!

  • http://www.inspiremeheather.com/ Heather Inspired

    Your recipe looks great and I’ve Pinned it to my “healthy eating recipes” Pinterest group board – thanks Wendy!

  • Lisa Goulet

    Yummy this looks delicious and so healthy! I must try.

  • Anne @ DesignDreams

    mmm that looks good! Thanks for sharing!

  • http://mamaandthecity.blogspot.com/ Mama and the City

    I never thought of it. I usually use ground beef, but this is a great alternative.

  • Randa

    I love Quinoa and how you can do ANYTHING with it. I have a recipe I have to share with you from Skinny Mom, I’m sure you and Craig will love it. I’ve made it a few times now and it’s amazing: http://www.skinnymom.com/2013/06/07/healthy-chicken-quinoa-power-bowl/ Enjoy :)