Spiced Quinoa Stuffed Peppers

Spiced Quinoa Stuffed Peppers
StuffedPeppers

Easy, simple, fast flavor-filled recipe I love to batch cook on weekends.  Perfect for when we want a quick, weeknight dinner.

These stuffed peppers are gluten-free and dairy-free although a bit of cheese is optional.  They’re also packed with potent nutrients like fiber, Vitamin C and protein.

 

Prep Time:  15 minutes

Cook Time:  15 minutes

Total Time:  30 minutes

 

Yield:  6 servings

 

Ingredients:

1 cup quinoa, dried

1 tsp cumin

1/2 tsp dried turmeric

1 tsp ground black pepper

1/4 tsp sea salt

2 cups water

2 red bell peppers

2 green bell peppers

2 orange bell peppers

2 yellow bell peppers

3 poblano peppers

1 jalapeño pepper

1 cayenne pepper (or 1/4 tsp dried)

16 oz/2 cups baby bella mushroooms

2 onions

4 cloves garlic

2 Tbsp olive oil

 

Directions:

  1.  Heat olive oil over medium heat on stove.
  2. Smash garlic to remove peel, chop.
  3. Remove onion peel and chop.
  4. Wash mushrooms, peppers and chop, reserving half of the peppers whole for stuffing.
  5. Add garlic, onions, mushrooms and chopped peppers to pot.
  6. Add salt and pepper to taste.
  7. Let cook stirring occasionally for about 6-8 minutes.
  8. In the meantime, rinse dry quinoa and add to rice cooker.
  9. Add spices to rinsed quinoa.
  10. Add water to rice cooker then cook.
  11. Preheat oven to 400 degrees.
  12. Once quinoa is ready, add to pot with vegetables.
  13. Mix vegetables and quinoa together.
  14. Slice top off the remaining whole peppers, removing seeds.
  15. Stuff with quinoa veggie mixture and place onto parchment paper lined baking sheet.
  16. Bake for about 15-20 minutes, adding 1 oz cheese to each pepper before baking as desired.
  17. Remove from oven, let cool and enjoy

 

 

Stacy Kennedy, MPH, RD, CSO, LDN is a senior clinical nutritionist for Dana Farber/Brigham and Women’s Hospital Cancer Care, Harvard Medical School teaching affiliates, in Boston, MA. Together with her husband, Dr. Russell Kennedy, PsyD, they have a private practice, Wellness Guides, LLC, that sculpts individualized plans for weight management, disease prevention and management and to promote longevity. Stacy is a Board Certified Specialist in Oncology Nutrition and Integrative Nutritionist with the Zakim Center for Integrative Therapies. Stacy also serves as project manager and lead writer for Nutrition Services content on the Dana-Farber Web site www.dana-farber.org/nutrition and affiliated app. Stacy is regularly featured in TV, radio and print media. Stacy is featured in the award winning documentary films, Fat, Sick & Nearly Dead and FSND2, www.fatsickandnearlydead.com and works as the Lead Nutritionist for its affiliated company Reboot with Joe. Stacy was a key member of the start-up team who opened and operated Stacy’s Juicebar in Needham, MA. Kennedy created and oversaw execution of the menu and cleanse program (2013-2014). Stacy is an American College of Sports Medicine Certified Health Fitness Specialist and works in private practice to help her clients get results with simple, healthy eating strategies. Stacy received a B.S. in Dietetics from Indiana University, completed her Dietetic Internship at Massachusetts General Hospital and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. Stacy lectures on nutrition, weight loss, exercise and wellness behaviors to local schools, medical professionals and graduate universities. She has two sons, three dogs and lives in Wellesley, MA, just outside of Boston. Stacy enjoys cooking, juicing, hiking and yoga.