Quinoa & Veggie Stuffed Peppers

I’m so excited to share this new stuffed recipe with you!  It is a super healthy option for lunch or dinner, and the colors give it that wow factor.  When I was making these, I couldn’t wait to dive in.  These would make an impressive lunch for holiday guests that visit a day or two early.  It is so tasty, but it allows you to save those calories to indulge during the actual holiday dinner.  They can be made in advance too, and then warmed in the oven before serving.  Enjoy!

Quinoa & Veggie Stuffed Peppers

Serves 4

4 rainbow colored bell peppers

1 cup quinoa

2 cups water

4 large shallots, finely chopped

3 large cloves garlic, minced

¼ cup extra virgin olive oil, divided

1 zucchini (about 1 ½ cups), chopped into small cubes

1 yellow squash (about 1 ½ cups), chopped into small cubes

1 cup cherry tomatoes, halved

Salt & pepper

½ cup white wine

½ cup fresh basil, chopped

3 tablespoons fresh oregano, chopped

¼ cup white balsamic vinegar

1.      Rinse the quinoa in a fine mesh strainer with cool water.  Add to a medium saucepan with 2 cups of water and bring to a boil.  Once it is boiling, cover and simmer for about 15 minutes.  Quinoa is cooked when the seeds spiral out.  Uncover and fluff with a fork.  If the quinoa is still wet, it can be drained in a fine mesh strainer.  Set aside in a large bowl.

2.      Heat a large skillet over medium to high heat.  Add about 2 tablespoons olive oil to the pan.  Saute the shallots and garlic until they become golden in color, taking care not to let the garlic burn.  Add to the pan the zucchini, yellow squash, and cherry tomatoes.  Add salt and pepper to taste as the mixture cooks.  Pour the white wine over the veggies.  Allow it to reduce down as the veggies soften.  Add the cooked veggie mixture to the quinoa leaving behind any extra liquid in the pan.

3.      Stir together the sautéed veggies, quinoa, basil, oregano, 2 tablespoons olive oil, and balsamic vinegar.  Add more salt to taste.

4.      Cut the tops off of the peppers.  Pull the seeds and core out by hand.  Stuff with quinoa filling and bake at 400 degrees F for 20 to 30 minutes, or until the peppers are your desired softness.  Serve hot out of the oven.

I like to leave the tops off the peppers while they bake, so the filling gets crispy on top.  You can keep them in the baking pan or on the baking sheet, so they soften and can be placed on top after baking for a nice presentation.  If you love the crispy top on the stuffing, the peppers can be cut in half and stuffed.  This way you get more crispy quinoa with your peppers.