Description
Delicious and nutritious cheesy quinoa stuffed peppers filled with veggies and flavors. A colorful, satisfying meal everyone will love.
Ingredients
Scale
- 1 cup uncooked quinoa (rinsed and drained)
- 2 cups reduced-sodium vegetable stock (or water)
- 5 large bell peppers (red, yellow, or orange, halved, seeds removed)
- 2 tsp extra-virgin olive oil
- 20 oz spinach (fresh or frozen, thawed & pressed if frozen)
- 3 cloves garlic (minced)
- ½ tsp dried basil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 can (14 oz) artichoke hearts (canned, drained & chopped)
- 2 tbsp fresh parsley (finely chopped)
- 1 cup shredded part-skim mozzarella or provolone
- ½ cup non-fat plain Greek yogurt
Instructions
- Combine quinoa and vegetable stock in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 12 minutes. Fluff the quinoa with a fork and let it sit covered for 15 minutes.
- Preheat your oven to 375°F. Lightly grease a 9×13 baking dish. Arrange the halved peppers cut-side up.
- Heat olive oil in a skillet over medium-high heat. Add spinach in batches, stir until wilted, then add minced garlic, dried basil, salt, black pepper, and artichoke hearts. Cook until warmed.
- Remove the skillet from heat and mix in cooked quinoa, parsley, 2/3 cup cheese, and Greek yogurt.
- Generously fill each pepper with the quinoa mixture. Cover the baking dish with foil that has been lightly sprayed with cooking spray.
- Bake covered for 30 minutes. Remove foil, sprinkle remaining 1/3 cup cheese on top, and bake for an additional 5–10 minutes until peppers are tender and cheese is melted.
- Serve warm.
Notes
Feel free to add other vegetables to the filling for extra nutrition and flavor. These stuffed peppers can also be frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg