Description
Quinoa Stuffed Bell Peppers with Veggies
Ingredients
4 large bell peppers (red, yellow, or orange)
1 cup cooked quinoa
1 zucchini, diced
1 cup mushrooms, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced tomatoes (fresh or canned)
1/2 tsp Italian seasoning
1/2 cup shredded mozzarella cheese (optional for topping)
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Directions
Prepare the Bell Peppers: Slice the peppers in half lengthwise and remove seeds and membranes. Brush the insides lightly with olive oil and place on a baking sheet. Pre-bake at 375°F (190°C) for 10 minutes.
Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté onions and garlic until fragrant. Add zucchini and mushrooms, cooking until tender. Stir in diced tomatoes, cooked quinoa, Italian seasoning, salt, and pepper. Mix until well combined.
Stuff the Peppers: Remove pre-baked peppers from the oven. Fill each half with the quinoa and veggie mixture.
Bake: Place the stuffed peppers back in the oven and bake for 15 minutes. For a cheesy topping, sprinkle mozzarella on each pepper and bake for an additional 5 minutes, or until the cheese is melted.
Serve: Garnish with fresh parsley and enjoy warm.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 220 kcal per serving
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