Quinoa and Veggie Stuffed Bell Peppers
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 2
Calories: 567 kcal
Ingredients
- 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
Instructions
-
Preheat oven to 450 degrees F.
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In medium pot, cook quinoa with stock according to package directions.
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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.
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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.
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Fill peppers evenly with quinoa mixture. Drizzle with oil as desired. Heat in the oven until warmed through. Served topped with cheese.
Recipe Notes
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Nutrition Facts
Quinoa and Veggie Stuffed Bell Peppers
Amount Per Serving
Calories 567
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g85%
Cholesterol 52mg17%
Sodium 1392mg58%
Potassium 1011mg29%
Carbohydrates 49g16%
Fiber 11g44%
Sugar 14g16%
Protein 30g60%
Vitamin A 6991IU140%
Vitamin C 198mg240%
Calcium 377mg38%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.