Looking for a delicious way to boost your health? Try Quinoa-Stuffed Green Bell Peppers—a nutrient-packed, gluten-free meal that’s rich in protein, fiber, and vitamins. Perfect for fueling your body while satisfying your taste buds!
Image source: AI-generated
Serves: 4
Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients
- ½ cup quinoa, rinsed and drained
- 4 sweet green peppers
- 1 tsp vegetable oil
- 1 medium onion, chopped
- 8 mushrooms, sliced
- 1 cup frozen or canned corn kernels
- 2 tbsp minced fresh coriander or cilantro (substitute parsley if preferred)
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp fresh garlic, chopped
- 1 pinch red pepper flakes
- ½ cup fresh whole wheat bread crumbs
Directions
- Cook the quinoa:
- In a saucepan, bring 1 cup of water to a boil.
- Stir in the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is translucent. Set aside.
- Prepare the peppers:
- Slice ½-inch off the tops of the green peppers and remove seeds.
- In a large pot of boiling water, blanch peppers for 5 minutes until tender-crisp. Drain upside down.
- Make the filling:
- Heat vegetable oil in a skillet over medium heat. Sauté onion until tender.
- Add mushrooms, cooked quinoa, corn, half the coriander, soy sauce, sesame oil, garlic, and red pepper flakes. Stir well.
- Assemble & bake:
- Stuff the quinoa mixture into the peppers.
- Sprinkle with bread crumbs and remaining coriander.
- Place in a greased 8-inch baking dish and bake at 350°F (180°C) for 30 minutes or until heated through.
Enjoy your flavorful stuffed peppers!
