Sunday, August 17, 2014

Recipe of the Week| Quinoa-Stuffed Bell Peppers!


This was my first attempt at this popular dish and I must say that I was pleasantly surprised at how yummy they turned out! A great way to get in your veggies without compromising on flavor, creativity, texture, or nutrient-balance (i.e. it mixes well with proteins via the beans, complex carbs via the quinoa, and fats via the cheese). This meal is my lunch for the week and I'm excited to see how each color pepper will add its own unique twist to the flavor. Check out below for preparation details.


Prep:
Preheat oven to 350 degrees F.
Cut off tops of bell peppers and carve out the inside- removing the stem and seeds. Once bell peppers have been hollowed-out, lightly steam bell peppers until mildly soft, yet still firm.
In a separate large bowl, combine all other ingredients. 
**Recipe enhancement** I cook my quinoa using chicken broth to add more flavor.
Once quinoa ingredients have been mixed together in large bowl, scoop the contents using a small spoon or fork into each individual bell pepper.
Place peppers into oven and bake until tender (about 30 min).

Bon Appetit!

xoxo Mary


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