Quinoa Stuffed Peppers

A unique dish that’s less common in restaurants is stuffed bell peppers. Stuffed peppers offer you the freedom to tweak them to your own liking. This recipe is vegetarian, however feel free to use ground beef or chicken instead.

Tip: Don’t overstuff the peppers; the quinoa mixture should divide evenly amongst them.

Ingredients:

Red/green/yellow pepper 4 each 4 each
Cooked quinoa 2 cup 500 mL
Green onion, chopped ½ cup 125 mL
Garlic, chopped 3 cloves 3 cloves
Carrot, shredded 1 large 1 large
Chives, copped 2 Tbsp 30 mL
Fresh basil 2 Tbsp 30 mL
Lemon juice 1 Tbsp 15 mL

Directions:

  1. Preheat the oven to 375°
  2. Cut off and reserve the tops of the peppers. Scoop out and discard seeds.
  3. In a large bowl combine the quinoa, onion, garlic, carrot, chives, basil and lemon juice.
  4. Stuff each pepper with quinoa mixture and place the reserved tops back on top of each pepper.
  5. Gently place the peppers into a glass baking dish and bake for 30 minutes. If the peppers begin to burn on the bottom add 2 Tbsp of water into the dish.

*Note: Nutrition analysis is based on the use of 2 red peppers and 2 yellow peppers.

Makes 4 servings ( 263 g / serving). 1 serving = 1 stuffed pepper