Quinoa Stuffed Peppers
Ingredients
-
½
cup
dry quinoa
-
1
cup
water
-
4
pieces
bell peppers, sliced in half lengthwise, seeds and white pith removed
-
1
tablespoon
coconut oil
-
1
small
onion, chopped
-
1
clove
garlic, minced
-
1
cup
chopped mushrooms (about 4 ounces)
-
1
piece
zucchini, chopped
-
1
15-ounce can
white cannellini beans (about 1 ½ cups cooked beans)
-
1
cup
marinara sauce, plus more for serving
-
to taste
sea salt and black pepper
Instructions
- Preheat the oven to 350°F.
- Combine the quinoa and water in a saucepan, bring to a boil, then cover and reduce heat, cooking until tender, about 15 minutes.
- Fluff the quinoa with a fork and set aside.
- Place the bell peppers cut-side down on a baking sheet and bake for 10 minutes, then set aside.
- Melt coconut oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
- Add garlic, mushrooms, and zucchini; sauté until tender, about 6 to 8 minutes, seasoning with salt and pepper.
- Stir in the cooked quinoa, beans, and marinara sauce, adjusting seasoning to taste.
- Arrange the cooked bell peppers cut-side-up and fill each with the quinoa mixture.
- Top with additional marinara sauce to prevent drying out, then bake for 30 minutes until peppers are very tender.
- Serve warm with more marinara sauce if desired.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
199
Total fat
5g
Total carbohydrates
32g
Total protein
7g
Sodium
340mg
Cholesterol
0mg
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