This recipe for stuffed bell peppers substitutes a delicious (and healthy) quinoa-based stuffing for a more traditional filling. Since it only takes about 50 minutes to prepare and cook, it is an excellent addition to your regular meal rotation.
1Rinse and boil
Rinse the quinoa in a strainer. Place the quinoa and 4 cups of the broth in a large saucepan and bring to a boil. Reduce the heat, cover and simmer until all the liquid is absorbed, about 10 minutes.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onions, garlic, celery and carrots and stir to coat with the oil. Add the thyme, sage, poultry seasoning, salt and pepper and toss well to combine. Sauté the vegetables until they begin to wilt, about 5 minutes.
Preheat the oven to 350 degrees.
Cut off the tops of the peppers, remove the seeds and ribs and place on a sheet pan. Spoon the quinoa stuffing into each of the pepper cavities and bake for 20 to 30 minutes, until the peppers begin to soften and the stuffing is heated through.
- Name Value
- Calories 210
- Carbohydrates 33g
- Protein 5g
- Fat 7g
- Saturated fat 0g
- Cholesterol 0mg
- Sodium 379mg
- Fiber 7mg