Quinoa Stuffed Peppers

Quinoa Stuffed Peppers (Serves 6)

3 peppers (red, orange or yellow)

1 onion, diced

2 cloves garlic, diced

1 tbsp olive oil

1 cup quinoa

2 cups of low-sodium chicken stock

½ tsp salt

½ tsp pepper

¼ cup toasted walnuts, chopped

2 tbsp chopped fresh parsley

Halve peppers lengthwise keeping the stems intact and seed. Steam pepper halves over boiling water until softened (about 8-10 minutes). Set aside.

Heat stock in a saucepan until simmering. In the meantime, in a separate pan, sauté onion and garlic in olive oil until tender. When stock is ready add quinoa and cover. Reduce heat to simmer and cook until soft and fluffy. When quinoa is done, mix in onion and garlic mixture, chopped walnuts, salt and pepper, and parsley. Spoon into peppers and serve!


My Grocery List 

3 peppers (red, orange or yellow)

1 yellow onion

1 head of garlic

1 box of quinoa 

1 quart of low sodium chicken stock

1 bunch of fresh parsley


(Make sure you have olive oil and walnuts in the house as well!)


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