Peppers Stuffed with Quinoa and Vegetables are healthy, low in calories and chock full of vitamins. Plus, they are absolutely delicious and very easy to make.
3tablespoonextra virgin olive oilplus extra for drizzling
kosher salt and black pepper
3clovesgarlicfinely minced
1small onionchopped
1packagemushrooms8 oz package, sliced
3small tomatoesseeded and chopped
1jalapeno or chili pepperseeded and finely minced
½cupflat-leaf parsleychopped
¾cupcrumbled feta cheese
Instructions
Preheat your oven to 450 degrees.
Bring the quinoa and stock to a boil over high heat. Reduce the heat to low, cover and simmer for about 12-15 minutes, or until the liquid is absorbed. Drain well and return it to the pan you cooked it in. Cover and let rest for 15 minutes. Fluff with a fork.
In the meantime, drizzle olive oil over the bell peppers and rub all over, making sure all surfaces are covered. Sprinkle with salt and pepper. Place cut-side down in a baking dish and roast for about 20 minutes or until the skins are just beginning to char and the peppers are tender.
While the peppers cool, heat 3 tablespoon of olive oil in a large skillet over medium-high heat. Add the onions and cook for about 3 minutes, or until they are starting to get tender. Add the garlic, mushrooms and jalapeno or minced chili pepper. Cook about 10 minutes, or until the mushrooms are tender. Add the tomatoes and quinoa and mix well.
Fill the pepper halves with the quinoa mixture and put back in the baking dish. I like to use my cast iron skillet to bake in and I used a large ice-cream scoop to fill the peppers. Drizzle the peppers with olive oil and season with salt and pepper to taste.
**If making ahead, cover tightly with plastic wrap and refrigerate for up to 2 days.
Before serving, heat the stuffed peppers in a 375-degree oven for about 15 minutes, or until the peppers and stuffing are hot. Top with crumbled feta cheese. Enjoy!