By Dr. Josh Axe
Some nights you need a light dinner option — nothing too filling or “heavy” in your stomach. (Or you need a lighter dinner side dish to go with your holiday meal!) This quinoa stuffed peppers recipe gives you just that!
Bone Broth Protein Pure and quinoa fill these quinoa stuffed bell peppers with protein, so you’ll still feel satiated after eating … and get a number of nutrients as well.
One thing I love about this recipe is just how versatile it is. If you’re craving a heartier meal the next day, you can reheat these and add turkey to make turkey quinoa stuffed peppers. However you choose to make your stuffed peppers with quinoa, you’re in for a flavor explosion and load of nutrients!
Did you know that one serving of these quinoa stuffed peppers provides you with 92 percent of vitamin C and 96 percent of your vitamin K Daily Value? Not bad, eh?
This in a dish that only has 168 calories per serving, yet offers the ideal macronutrient profile with 24 grams of healthy carbohydrates, 3 grams of fat and 12 grams of protein (thanks to Bone Broth Protein).
How to Make Quinoa Stuffed Peppers
The rare side dish that goes well with almost any dinner, it particularly pairs well with a roast meat, grilled fish or even an egg dish.
Plan for around an hour for prep and cooking time total. The star of the dish are bell peppers, and I often like to get different colors to spice up the appearance of this side dish. Halve three of them.
Preheat the oven to 450 F. In a medium saucepan over medium-high heat, combine water, the Bone Broth Protein (or use your own bone broth) and quinoa. Stir well and bring to a boil. Reduce heat to low, cover and cook for 15 minutes. Afterward, remove from heat and let stand, covered for 5 minutes. Fluff with a fork and set aside.
Meanwhile, sprinkle the inside of the bell peppers with sea salt and pepper. Place on a baking sheet and roast cut side down until skin begins to char, about 20 minutes. Remove from the oven and reduce oven to 375 F.
While the bell peppers roast, heat oil in a skillet over medium-low heat. Add onion, zucchini, garlic and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally until vegetables are tender, about 10 minutes.
Next, add the reserved quinoa. Sprinkle with parsley and stir to combine.
Finally, turn the bell peppers cut side up and fill halves evenly with quinoa mixture. Drizzle with oil as desired. Heat in the oven for another 10 minutes until warmed through.
Dr. Josh Axe, DC, DNM, CNS, is co-founder of Ancient Nutrition and founder of DrAxe.com, and author of the best-selling books Keto Diet and The Collagen Diet and his new book Ancient Remedies.