Clean Eating Quinoa Stuffed Peppers

The last couple of days we have had the chance to see some cooler temperatures at night and in the early morning. It has been wonderful and gets me excited for Fall weather. With Fall weather comes some Fall favorites such as sweatshirts, hot cocoa, fires and all of the wonderful foods we associate with Fall. I will be featuring some recipes each week that include some of my favorites such as squash and apples. 

This recipe may not be a "Fall" recipe but still stands out as one of my favorite. The recipe comes from Clean Eating Magazine. Quinoa stuffed peppers are an easy meal that is high in protein and extremely tasty. Enjoy!

Quinoa Stuffed Peppers

-from Clean Eating Magazine

 

Ingredients for Stuffed Peppers:

 

2 ORGANIC bell peppers (any color), halved and seeded, stems intact

1/2 C uncooked quinoa

1/2 C chicken broth

7 oz diced tomatoes

5 oz spinach or kale

1 T pine nuts

 

Pesto:

2 cups basil or spinach

1/2 clove garlic

1 1/2 T Parmesan cheese (fresh is best)

1 T pine nuts

1 1/2 T extra virgin olive oil

1/8 tsp sea salt

1 pinch fresh ground black pepper

 

Instructions:

Prepare peppers: preheat broiled to high. Place bell peppers, skin side up on a baking sheet lined with aluminum foil. Broil until bell peppers start to soften, about 10 minutes. Keep a close eye so you don't burn!

Meanwhile, combine quinoa, broth, and tomatoes in medium pot. Bring to boil on high heat,then reduce heat to low and simmer for 10-12 minutes, until liquid is absorbed. Add handfuls of spinach to quinoa mixture and stir to combine. Fill bell pepper halves with quinoa-spinach mixture, divide evenly.

 

Prepare pesto:

Add basil, garlic, cheese, pine nuts, oil, salt, and pepper to a food processor and pulse until finely chopped. Add 2-3T water as needed to thin pesto. Top stuffed peppers with pesto or serve on the side.

 

Nutrients for 2 peppers:

388calories, 18gfat, 43gcarbs, 9gfiber, 14gprotein