If you don’t already have quinoa (“KEEN-wah”) in your kitchen, you need to run out and get some, now. Go ahead.. I’ll wait…
…Just kidding, we don’t have time for that now.. If you don’t know what quinoa is, let me give you the run down. It’s an amazing super food and has many different uses. Quinoa is a seed that can be prepared like whole grains such as rice or barley. It’s one of the most protein rich foods you can eat and has twice as much fiber as most grains. Quinoa contains iron, lysine, and is high in magnesium, riboflavin, manganese. With this seed’s amazing health benefits and versatility, it should soon become a staple in your kitchen.
I love stuffed peppers and typically make them with ground turkey and quinoa (as opposed to the traditional beef and rice) but I thought it would be nice to come up with a vegan friendly version as well. This is a great low calorie dinner option.
- 2 large bell peppers
- pinch of sea salt and pepper
- 2 tbsp grape seed oil
- ½ cup chopped sweet onions
- 1 tbsp + 1 tsp minced garlic
- ½ cup uncooked quinoa
- 1 cup water
- 1 can of organic fire roasted tomatoes (14.5 oz)
- ½ cup chopped spinach
- ½ tsp Italian seasoning
- 1 tsp bread crumbs (try making your own!)
- ¼ cup + 1 tsp Parmesan cheese divided (optional: omit for dairy-free version)
- Preheat oven to 375 F.
- Halve peppers lengthwise, remove stems and seeds and immerse in boiling water for 3 minutes
- Drain peppers on paper towels than sprinkle the inside with a pinch of salt and pepper.
- In a skillet over medium heat, add grape seed oil, onions and garlic.
- Cook until onions start to brown.
- Add uncooked quinoa, water, roasted tomatoes, spinach, and Italian seasoning.
- Cover and cook for 20 minutes (until water has been absorbed)
- Remove from heat.
- Stir in ¼ cup of Parmesan cheese.
- Fill peppers with mixture and top with remaining Parmesan cheese and breadcrumbs.
- Place into an 8x8 pan and bake for 15 minutes.
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