Quinoa Stuffed Peppers

I thought it was due time that I posted something on the healthier side and because we are in the dog days of summer it wouldn’t hurt to have a nice, light dinner recipe.

This is where Quinoa Stuffed Peppers fit perfectly into your life.
If you don’t know what quinoa is then I am sorry you have been living without this amazing grain as it’s high in fibre, iron, magnesium, is gluten free and a source of calcium… amazing I say!

You can find it at any supermarket by the rice, you cook it as you would rice and there are a wide variety of ways you can use it in your meals.

I prefer to stuff mine into peppers.

Quinoa Stuffed Peppers

1/2 cup quinoa, cooked according to package
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp paprika
salt & pepper
1 large can diced tomatoes
1 small can chick peas
1/2 cup mild salsa
4 bell peppers, halved lengthwise and seeded
mozzarella cheese, shredded

Preheat oven to 350 degrees and line a baking sheet with aluminum foil.
In a large frying pan saute the onion, celery and garlic. Season with paprika, salt and pepper. Add tomatoes, beans and salsa and simmer on low for 20 minutes. Add the cooked quinoa and mix.
Spoon mixture into halved peppers and bake for 20 minutes. Top with shredded cheese and bake until melted, remove from oven and chow down.

You will most likely have some leftover quinoa filling which I highly recommend enjoying for lunch the next day, just store in an airtight container in the fridge.


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