Hopefully you’re seeing that I’ve been on a health kick lately, since I’ve been talking about it a lot. Yes I’ve had a few cheat meals here and there (thank you Bacon & Caramelized Onion Mac ‘n Cheese), but this recipe shows I could also stay strong. The Quinoa Stuffed Red Peppers were packed full of veggies and were satisfying!
I settled on this recipe the instant I saw it, because I had 2 red peppers on hand that I had been debating on how to use them. Also I’ve always loved stuffed peppers! Most stuffed peppers I’ve had were packed with ground beef, rice and tomato sauce, and this recipe was pretty different and definitely piqued my interest.
These lovely peppers are stuffed with a mixture of quinoa, ground turkey (ground beef could be used too), onions, mushrooms, red peppers, fresh thyme, fresh rosemary, tomatoes and zucchini. The craziest part to me was the addition of a small amount of stuffing on the top of the pepper before baking. If you have ever spent time with me over the holidays, you’ll know that Stove Top never landed on my plate. I’m pretty sure I just viewed it as an unnecessary option to take up space on my plate where more mashed potatoes could live. I think this recipe marks time #2 of me making Stove Top stuffing. Admittedly it’s not that bad, which should make my sister pretty happy to hear…she’s a huge fan herself!
There were a lot of ingredients, and it took a bit of time but the end result was a really delicious and filling meal. I was expecting to need a side salad or something to complete the meal but half a pepper was more than enough. Yay me for healthy food and portion control!
One recommendation would be to cut the meat mixture ingredients in half. I had quite a bit left over that didn’t fit in the peppers, so I’m sure some will go to waste. I do love though that it’s another great way to utilize quinoa in place of rice! That little seed is so darned versatile! Also the recipe calls for swiss cheese, but I used sharp cheddar instead for a melty finish, and it was delightful!
Be sure to click here for the recipe and step by step instructions. It’s a great, healthy weeknight meal option!
A look back:
One year ago: Seriously Winter?! Roasted Cauliflower and Aged White Cheddar Soup to the Rescue
Two years ago: Learning to Love Salads…Part 5: Wintry Salad with Grapefruit and Goat Cheese
Three years ago: Look at Me…I Made Pasta…From Scratch!
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