Healthy Quinoa & Veggie Stuffed Peppers

Prep Time: 15 mins
Cook Time: 30 mins
Servings: 4

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• ½ cup fresh parsley, chopped
• ½ cup crumbled feta cheese (optional, omit for vegan version)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Prepare the peppers: Cut the tops off the peppers, remove seeds, and place them in a baking dish.
3. Cook quinoa: In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 mins until fluffy.
4. Sauté veggies: In a pan, heat olive oil over medium heat. Add onion and garlic, sauté for 2 mins. Add zucchini, cherry tomatoes, cumin, paprika, salt, and pepper. Cook for 5 mins.
5. Mix filling: Combine cooked quinoa, sautéed veggies, and chopped parsley. Stir well.
6. Stuff peppers: Fill each pepper with the quinoa mixture. Cover the baking dish with foil.
7. Bake for 25-30 mins until peppers are tender.
8. Optional: Sprinkle with feta cheese before serving.

Nutrition (per serving):

Calories: 250 | Protein: 9g | Carbs: 38g | Fiber: 7g | Fat: 8g

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This recipe is gluten-free, protein-packed, and full of flavor—perfect for a healthy lunch or dinner! Let me know if you’d like any modifications. 😊

Would you like a Spanish version as well?