Quinoa Stuffed Pepper
- 1 medium red or green bell pepper
- 1/3 cup cooked quinoa
- 1/3 cup chopped tomatoes
- 1/3 cup grated zucchini
- 1 Tbsp minced basil or parsley
- 2 Tbsp grated parmesan or Romano cheese, divided
- 1 Tbsp pine nuts, divided
- 1 tsp lemon juice
- 1 tsp olive oil
- ½ tsp minced garlic
- Salt and freshly ground black pepper
- Preheat the oven to 375F.
- Cut the top off of the bell pepper and remove the seeds and ribs, leaving the remaining
pepper intact. Trim the bottom slightly, if necessary, so it will stand up straight.
- Combine the quinoa, tomatoes, zucchini, basil or parsley, 1 tablespoon of the cheese, 2
teaspoons of the pine nuts, lemon juice, oil, and garlic in a medium bowl. Season with salt
and black pepper to taste.
- Place the bell pepper in a baking dish and add enough water to come halfway up the sides
of the dish.
- Cover with foil and bake for 30 minutes. Top the pepper with the remaining 1 tablespoon of
cheese and 1 teaspoon of pine nuts and bake, uncovered, for 15 more minutes or until the
cheese is melted and the nuts are golden.
Makes 1 serving.
Why we love this recipe:
Quinoa lives up to its “super grain” status. Not only is it a protein packed grain but it goes well
with pretty much anything from fish to beans to simply coupling it with veggies. Bell peppers
bring in the vitamin C, which is a superfood for your skin and zucchini contains flavonoids that
help prevent oxidative damage to your cells, which causes aging. The zucchini and tomatoes
are two veggies we find most people love and they are both filled with not only nutrients, but the
water volume and fiber help to fill you up. Parsley, garlic and lemon juice are almost zero calorie
ingredients, which pumps up the flavor and nutrients of the dish. This veggie recipe makes a
perfect lunch or dinner – you can even double the recipe and save some time for an easy and
nutritious lunch the next day.