This weekend I finally went to the Italian Market, which is practically outside my front door. There are dozens of street vendors selling fresh produce, dairy, meat, and the deals are incredible. I am so fortunate to be living in such a wonderful area that supports local businesses as well as my personal dietary needs. I got all of these veggies for $8 (yes, 3 lbs of tomatoes for $2)!!!
I had no intention on making stuffed peppers, but I couldn’t pass up buying 5 peppers for $2! This recipe allows for flexibility with veggies. I just used what I bought at the market, so feel free to substitute for whatever is in your fridge! So alas, here is my recipe for quinoa stuffed peppers. Enjoy!
- 5 medium bell peppers
- 1 Tbsp coconut oil
- 2 cups water
- 1 cup quinoa
- 1 cup sliced mushrooms
- 2 roma tomatoes
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 1/2 cup black beens
- 1/2 cup chick peas
- 1 Tbsp minced garlic
- 1 tsp red pepper flakes
- 1 tsp sea salt
- Boil 2 cups of water. As water begins to boil, add 1 cup of dry quinoa. Set to low. Quinoa takes around 20 minutes to cook.
- While the quinoa is boiling, chop all veggies and begin to sauté them on the oven (substitute coconut oil for olive oil!)
- Stir in garlic, pepper flakes, and salt.
- When the quinoa is done, add beans and chick peas.
- Combine quinoa and veggies.
- Cut top off of green peppers. Remove seeds and rinse peppers.
- Stuff quinoa/veggie mix.
- To bake, you can put them on a cookie sheet and bake until the pepper becomes soft. Or, you can place all peppers in a crockpot on a low setting for 2 hours.
- Optional: top with cheese when ready to serve!
- Wrap each individual pepper in tinfoil or plastic wrap. Freeze peppers up to 2 weeks!
Servings: 5, Calories: 238
Total Fat 6g, Sodium 119mg, Total Carbs 41g, Dietary Fiber 7g, Sugar 6g, Protein 9g
Looking for a recipe nutrition calculator? MyFitnessPal has a very user friendly website just for that!