Vegetable & Quinoa Stuffed Peppers




Traditional stuffed peppers are always good, but this healthy alternative is about to surprise your taste buds!


3 medium sweet bell peppers (I use red, orange, and yellow)

1/2 cup dried quinoa

1 cup chicken stock

1/4 medium red onion chopped

1/4 cup portabella mushrooms sliced

1/4 cup fresh spinach (pack it into the cup)

1/2 medium zucchini chopped

3 fresh garlic gloves pressed

1/2 can of black beans

2 pinches of salt

1/4 cup grated pepper jack cheese

2 cups of favorite gravy (I use homemade)


Preheat oven to 375 degree F. Wash peppers, cut off tops, and remove seeds. In a medium sized oven safe dish, fill about 1/3 of dish with water and place peppers (top up) in dish. Steam in oven for about 15 minutes to soften. Meanwhile, add dried quinoa and chicken stock to small sauce pan on medium-high heat until quinoa is soft and stock has cooked off. Cut veggies as directed above and add to cooked quinoa with salt and mix well. Remove peppers from oven and pour out water. Make sure peppers are standing up straight. Add some gravy inside of each pepper and then fill pepper with veggie and quinoa mix to the top of pepper. Top peppers with the remaining gravy letting it pour over the sides and sprinkle grated pepper jack cheese on top. Bake for 35-40 minutes until peppers are very soft.

Add extra gravy if desired and enjoy!

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