Quinoa stuffed peppers
Updated: 2020-08-13
Stuffed peppers are often made with ground meat. This meatless version is made with quinoa, walnuts, tomatoes and zucchini.
Serves 4
- 1 cup uncooked quinoa
- 1 tablespoon olive oil
- 1 cup chopped zucchini
- 2 cups chopped tomato
- 1/2 cup chopped onion
- 1 stalk celery, chopped
- 2 tablespoons chopped walnuts
- 3 garlic cloves, chopped
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons Parmesan cheese
- 2 large bell peppers, cut in half
Heat the oven to 350 F. Cook quinoa according to package directions. Set aside.
Heat a large saute pan to medium-high heat. Add oil, zucchini, tomatoes, onion, celery, walnuts, garlic and thyme. Reduce heat to medium after 2 minutes. Once vegetables are tender, add cooked quinoa, salt, pepper and cheese.
Place the pepper halves on a baking sheet. Place 1/2 cup of the quinoa and vegetable mixture into each pepper half. Cover with foil and bake for 15 to 20 minutes. Uncover and bake for an additional 5 minutes until peppers are cooked to desired doneness.
Nutritional analysis per serving
Calories: 313
Total carbohydrate: 38 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 13 g
Saturated fat:
Serving size: 1 pepper half
Sodium:
Total fat: 13 g