Stuffed bell peppers are a great way to sneak in some extra veggies into the meal plan. I know not everyone is a fan of quinoa and even though that’s what the recipe initially called for, I substituted brown rice for the quinoa. Brown rice is less expensive and I don’t use quinoa often enough to justify the purchase.
If you are going to use brown rice instead like I did, just substitute the quinoa with 1 cup of cooked brown rice and continue with the rest of the directions.
Stuffed Bell Peppers
- 2/3 cup quinoa, rinsed and drained
- 6 bell peppers (red, green, yellow, doesn’t matter)
- 1 tablespoon olive oil
- ¾ cup diced carrots
- ½ red onion, diced
- 1 10-ounce package frozen spinach, thawed and drained
- 1 15-ounce can red kidney beans, rinsed and drained
- 1 teaspoon chili powder
- ½ cup grated part-skim mozzarella (I used cheddar because that’s what I had on hand)
Preheat oven to 350°. Boil 1 ¹/3 cups water in a saucepan; add quinoa. Reduce heat, cover, and simmer for 15 minutes. Keep covered; set aside. Remove pepper tops, stems and seeds. Bring a large pot of water to a boil. Add peppers, boil for 5 minutes and drain. Heat oil in a skillet over medium heat. Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes more. Stir in spinach and beans. Remove from heat and mix in quinoa and chili powder.
Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake for 20 minutes or until tops are lightly browned. Serve immediately.
**Recipe adapted from SHAPE magazine