Stuffed bell peppers are not just a feast for the eyes; they’re a celebration of flavours and textures in every bite. Imagine vibrant peppers filled with a wholesome quinoa mixture that’s both nutritious and fulfilling. Perfect for those seeking a GAPS Diet main course, this dish is as appealing to the palate as it is to the eye.
Cooking these stuffed peppers is a breeze, and they offer a wonderful opportunity to use up any leftover vegetables you have on hand. Each pepper can be a unique creation, tailored to your taste preferences. Plus, the colourful presentation makes them an ideal dish for gatherings or a cosy family dinner.
Healthy and Colourful Stuffed Bell Peppers
These quinoa-stuffed bell peppers combine the earthy flavor of quinoa with fresh vegetables, creating a hearty dish that is both satisfying and nutritious.
The tender peppers provide a sweet contrast to the savory filling, making every bite a delightful experience.
Ideal for meal prep, these stuffed peppers can be made ahead of time and easily reheated, ensuring you always have a healthy meal option ready to go.
Ingredients for Stuffed Bell Peppers
- 4 large bell peppers (red, yellow, or green)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can diced tomatoes (14 oz), drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano or basil (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Quinoa: In a pot, combine quinoa and vegetable broth or water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy.
- Preheat the Oven: While the quinoa is cooking, preheat your oven to 375°F (190°C).
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until fragrant and translucent.
- Mix the Filling: Stir in the drained diced tomatoes and cooked quinoa. Season with salt, pepper, and herbs, mixing until evenly combined.
- Stuff the Peppers: Carefully fill each bell pepper with the quinoa mixture, packing it gently. Place the stuffed peppers in the baking dish.
- Bake: Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.
- Serve: Garnish with chopped parsley if desired. Enjoy your nutritious and colorful meal!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 stuffed peppers
- Calories: 220kcal
- Fat: 8g
- Protein: 9g
- Carbohydrates: 30g