These stuffed peppers are filling and satisfying, they can be accompanied by a simple green salad for a healthy dinner.
Quinoa Stuffed Peppers
Serves 4 to 6
4 large red and yellow bell peppers or 6 small ones
1 cup cooked quinoa, cooled: bring 1 cup water to a boil, add 1/2 cup quinoa, cook covered over medium heat for 12 minutes. Quinoa is a grain-like seed that has a light, fluffy texture when cooked. The taste is mild and slightly nutty.
1 bunch or bag of fresh spinach, cooked and strained and chopped
1/2 cup peas
2 shallots, minced
1/2 pound lean ground beef (or 1 cup cubed zucchini for vegetarian option)
1/2 cup grated Mozzarella + more for topping
1/2 cup grated Parmigiano
6 fresh basil leaves, chopped
1 bunch parsley, chopped
Salt/ pepper to taste
Preheat oven at 350
In a bowl combine cooked quinoa, spinach, peas, minced shallots, beef, mozzarella, Parmigiano, basil, parsley, salt and pepper.
Slice off tops of bell peppers, remove and discard seeds.
Stuff each pepper with filling and place in a square baking dish. Cover the peppers with tops and bake for 45 minutes. Remove the tops, sprinkle each pepper with Mozarella and continue baking until the cheese is golden.