Stuffed Peppers with Quinoa and Cheese and Vegetables and Garlic

Stuffed Peppers with Quinoa and Cheese is a delightful low-carb American supper dish, brimming with savory vegetables and aromatic garlic. Each bite offers a satisfying combination of flavors and textures, making it a wholesome and filling meal.

Ingredients

• 2 large bell peppers (any color)
• 1 cup cooked quinoa
• 1/2 cup shredded mozzarella cheese
• 1/2 cup diced zucchini
• 1/2 cup diced tomatoes
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Steps

1. Preheat your oven to 180°C (350°F).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a pan over medium heat, add olive oil and sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.
4. Add the diced zucchini and tomatoes to the pan, cooking for another 5 minutes until softened.
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, pressing down gently to pack it in.
7. Place the stuffed peppers upright in a baking dish. Sprinkle the tops with grated Parmesan cheese.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• High in fiber, which aids in digestion.
• Rich in vitamins and minerals from the vegetables.

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