Stuffed bell peppers are one of my favorite things to make (I’ve blogged about them before here). Last night I made these with quinoa and a whole bunch of veggies. They were delicious and they were pretty filling because of the protein in the quinoa!
What you’ll need:
- 2 large bell peppers
- 1 cup cooked quinoa (I used a quinoa and brown rice mix)
- handful of fresh spinach
- 1/2 of a red onion, chopped
- a handful of mushrooms, chopped (any kind will work, I used white)
- 1 tbsp. sun-dried tomatoes in oil, chopped
- 1/2 green bell pepper, chopped
- 1/4 c dry white wine
- salt and pepper to taste
- I added a little cayenne pepper for some spice but you can leave that out
What you’ll do:
Chop the top off the bell peppers and clean out the seeds. Hold on to the top so you can put it back on for baking. Saute the onions and green bell peppers in a little olive oil until tender. Then add mushrooms and sun-dried tomatoes. After a few minutes, add the wine and spinach. Mix in the quinoa and cook until heated through. Add the mixture to the bell peppers until they are full, put the caps back on and bake for about 20 minutes at 350 degrees.
The black beans are super easy and super yummy. All you need is a can of black beans (I use organic), 1/2 cup of your favorite salsa or pico de gallo (I used a fresh pico from the store that was extra spicy) and a little salt and pepper! You heat those ingredients together and then top with a little bit of your favorite shredded cheese. I made these for a little extra protein on the side of our veggie bell peppers since we weren’t having any meat. Enjoy!