Quinoa is high in protein and contains more nutrients and vitamins than any other grain — I’m talking B6, thiamin, potassium, zinc, copper, magnesium, and more. Quinoa has antioxidants, too! The best part of quinoa, for me, is that it takes on the flavor of other items it’s being cooked with. That’s why this Quinoa Stuffed Peppers Recipe is perfect – lots of fresh onions and garlic, plus tomato sauce to give it a nice boost of flavor.
Quinoa is a complete protein that contains all nine essential amino acids, and contains almost twice as much fiber as other grains. We use quinoa in many of our recipes, in place of noodles or rice, because of the amazing health benefits and versatility it offers.
Quinoa Stuffed Peppers Recipe
Adapted from Jo and Sue’s recipe
Ingredients:
1 cup quinoa, cooked
1 can black beans
1/2 carrot, shredded
1/2 onion, chopped
2 cloves garlic, minced
3/4 cup frozen peas
3/4 cup corn
1/4 tsp garlic powder
1 cup tomato sauce
10 peppers
1/2 cup Parmesan cheese, shredded
Directions
Preheat oven to 350.
Mix black beans, carrot, onion, garlic, peas, and corn in a medium saucepan and cook over medium heat for about 10 minutes. Stir in quinoa.
Sprinkle parmesan inside peppers, top with quinoa mixture. Bake at 350 for about 40 minutes.
I do not have a photo of the finished product, as I made these and gave them to a friend. She will be baking them and hopefully sending photos soon. :)
Quinoa Stuffed Peppers
Ingredients
- 1 C. Quinoa cooked
- 1 Can Black Beans
- 1/2 Carrot shredded
- 1/2 Onion chopped
- 2 Cloves Garlic minced
- 3/4 C. Frozen Peas
- 3/4 C. Corn
- 1/4 Tsp. Garlic Powder
- 1 C. Tomato Sauce
- 10 Peppers
- 1/2 C. Parmesan Cheese shredded
Instructions
- Preheat oven to 350.
- Mix black beans, carrot, onion, garlic, peas, and corn in a medium saucepan.
- Cook over medium heat for about 10 minutes.
- Stir in quinoa.
- Sprinkle Parmesan inside peppers, top with quinoa mixture.
- Bake at 350 for about 40 minutes.
- Serve and Enjoy!
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