By Hallie & Reya of Nibs and Greens
These may look fancy, but they’re super simple to make and are quite the satisfying meal. To say that these Quinoa Stuffed Peppers are a healthy dinner is an understatement.
The word “healthy” gets thrown around a lot these days on food labels and advertisements which may lead people astray as to what they’re really eating. Often times, “low sugar” or “low fat” is not the best option and can mean the food is highly processed; we’re big advocates for reading the ingredients list and educating yourself on what goes into your food and, therefore, your body! Healthy to us means whole foods that you can pronounce, limited processing, fresh is best, and the more color the better 🙂
easy and wonderful way to eat healthy is to make it yourself! You don’t need a boxed mix to make cookies or cupcakes, because not only is it better for you to make things from scratch, but it’s more fun and way more rewarding. Okay, enough about the sweet treats and before we get too side-tracked, let’s talk about these Quinoa Stuffed Peppers.
There are two main things that make up this dish: veggies and quinoa. Quinoa is one of the best naturally gluten-free grains out there, containing many of the same vitamins and minerals as whole wheat and other grains, but its high protein content bumps it up a notch. In fact, the protein content found in quinoa is equal to that found in milk. Therefore, you get your protein and grain serving all from one delicious, nutty source. Mix it with some lightly sautéed veggies, like we do here, and you have yourself a well-balanced, nutritious meal!
- 4 bell peppers
- ½ cup dry quinoa
- 1½ cups filtered water
- 1 Tbsp. olive oil
- ⅓ sweet onion, chopped
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- ½ cup frozen corn
- 1 carrot, grated
- Handful fresh parsley, roughly chopped
- 2 tsp. lemon juice
- Salt to taste
- Heat oven to 350˚.
- Rinse the quinoa and place in a large pot with 2½ cups filtered water. Bring to a boil and lower to simmer for ~15 minutes, until all water is dissolved. Optional to add in your favorite herbs/spices to the quinoa while it’s cooking – we did a dash of turmeric powder to ours!
- While the quinoa is cooking, get your bell peppers ready but cutting the top third of each pepper off and removing the seeds inside. Set aside.
- Chop all your veggies and grate the carrot.
- In your sauté pan, begin heating up the olive oil and onion on medium heat. When onions start to become translucent, add the zucchini, yellow squash, and corn to the pan. Sauté the veggies until the squash is no longer crunchy. Remove from heat and place in a bowl.
- Add the cooked quinoa, grated carrot, and chopped parsley to the bowl and mix. Squeeze about 2 tsp. of lemon juice over the mixture and add salt to taste.
- Fill each pepper with the quinoa mixture and place them in a baking dish. Bake for about 20 minutes, until the top is golden and peppers are a bit soft.
- Let cool slightly before serving and top with nutritional yeast, a drizzle of tahini, and/or avocado!
We’re Hallie & Reya, creators of Nibs & Greens. We share an immense passion for healthy eats and hard workouts. We created Nibs & Greens to share our recipes that we use to fuel our lives and satisfy our souls. All of our recipes are gluten-free, dairy free, refined sugar free, and based around whole foods. We believe in eating mindfully, sharing food with the ones you love, and always having fun in the kitchen! Visit us at www.nibsandgreens.com