Stuffed Peppers with Quinoa and Cheese and Vegetables

Stuffed Peppers with Quinoa, Cheese, and Vegetables is a vibrant and healthy low-carb dish that combines nutritious ingredients for a satisfying supper. Each pepper is filled with a flavorful mixture that is both hearty and wholesome, making it perfect for any meal.

Ingredients

• 2 large bell peppers (any color)
• 1 cup cooked quinoa
• 1/2 cup shredded mozzarella cheese
• 1/4 cup diced onion
• 1/4 cup diced zucchini
• 1/4 cup diced tomatoes
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for about 3 minutes until softened.
4. Add the diced zucchini and tomatoes to the skillet, cooking for an additional 3-4 minutes until the vegetables are tender.
5. In a bowl, combine the cooked quinoa, sautéed vegetables, mozzarella cheese, Italian seasoning, salt, and pepper. Mix well.
6. Stuff each bell pepper with the quinoa and vegetable mixture, packing it in gently.
7. Place the stuffed peppers upright in a baking dish, and pour a small amount of water into the bottom of the dish to help steam the peppers.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
9. Garnish with fresh basil if desired and serve warm.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 20 mg
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from bell peppers, supporting immune health.
• High in fiber from quinoa and vegetables, promoting digestive health.

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