Don’t you love finding easy, healthy dinner ideas the whole family will eat? We’re pretty sure we heard you shout “Yes!” These quinoa-stuffed bell peppers are the real deal. You can use any color bell pepper: red and orange have a sweeter flavor, but yellow and green also work. Made with onions, zucchini and protein-packed quinoa, they’re vegetarian-friendly if you use veggie stock. They’re easy to customize for any diet. If you want added protein, mix in a little grass-fed beef. If you’re not a fan of goat cheese, use mozzarella and warm in the oven until the cheese bubbles. They really can please everyone!
Quinoa and Veggie Stuffed Bell Peppers
- 1 cup quinoa rinsed and drained
- 2 cups chicken or vegetable stock
- 2 bell peppers halved and seeded
- 1 zucchini chopped
- 1 onion chopped
- 2 Tbsp. minced garlic
- 1 Tbsp. Italian seasoning
- 1 tsp. olive oil plus additional for drizzling
- Salt and pepper to taste
- 1/2 cup fresh parsley chopped
- 1 cup crumbled goat cheese mozzarella or vegan cheese
Preheat oven to 450 degrees F.
In medium pot, cook quinoa with stock according to package directions.
Meanwhile, sprinkle peppers with salt and pepper. Arrange on baking sheet and roast cut side down until skin begins to char, about 20 minutes. Remove from oven and reduce temperature to 375 degrees F.
While peppers roast, heat oil in skillet over medium heat. Add onion, zucchini, garlic and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 10-12 minutes. Add quinoa. Sprinkle with parsley and stir to combine.
Fill peppers evenly with quinoa mixture. Drizzle with oil as desired. Heat in the oven until warmed through. Served topped with cheese.