Super Food Stuffed Peppers

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1/2  cup dry quinoa

3 large bell peppers, cut in half lengthwise, seeds and membranes removed

3 cloves garlic, minced

1 medium onion, minced

1 medium eggplant, peeled and diced

1 medium zucchini diced

8 ounces mushrooms, diced

1  1/2  cups no – salt – added or low – sodium tomato sauce or 1 (15  – ounce) can crushed or diced no – salt added or low – sodium tomatoes

1 teaspoon dried oregano or Italian seasoning (or more to taste)

2 tablespoons fresh basil, optional

Add quinoa to 1  1/4  cups of water in a covered pot and simmer on low heat for 20 minutes. Water – saute the garlic and onion. Add the eggplant, zucchini, and mushrooms and cook until eggplant and zucchini start to soften. Add the cooked qinoa, tomatoe sauce or crushed tomatoes, and seasonings. Spoon vegetable/quinoa mixture into peppers and bake for 15 minutes at 350* F

Serves 3 

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