Healthier You

Quinoa Stuffed Peppers


4 bell peppers (trimmed and hollowed out)

1 medium-sized onion

Extra virgin olive oil

2 cups whole wheat bread crumbs

Grated cheese (I prefer Pecorino Romano or Locatelli)

Pine nuts, as many as you like

Sundried tomatoes, chopped - as many as you like

Salt, pepper, and garlic powder to taste

1 lg can tomato sauce

Fresh Italian parsley, chopped

  1. Prepare quinoa as directed on the box.
  2. Sauté onions (diced, about ½ onion) in extra virgin olive oil with salt and pepper to taste. Using kitchen sheers, cut sundried tomatoes into strips and add to pan.  Add pine nuts. You can also add in diced pepper tops.
  3. In a separate pan, sauté slivered onions in extra virgin olive oil with salt, pepper, and garlic powder to taste.  When they turn clear, add in tomato sauce.  Add some more salt and pepper, and a couple handfuls of grated cheese.  Cover on very low heat and let simmer as long as you’d like.  Stir occasionally.
  4. Add cooked quinoa to sundried tomato sauté pan and let simmer for a few.
  5. Mix quinoa mixture with bread crumbs, fresh parsley, and more oil if needed.  Fill peppers with mixture and place in glass baking dish.  Cover liberally with tomato sauce and bake at 350 degrees for 30 minutes or until done.
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