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 Board-Certified Specialist in Oncology Nutrition and senior clinical nutritionist for Dana-Farber/Brigham and Women’s Hospital Cancer Care, Harvard Medical School teaching affiliates, in Boston. Stacy created and serves as project manager and lead writer for Nutrition Services content on the award-winning, Dana-Farber website and affiliated Nutrition app. Her app and cancer video series have been featured in popular press and industry magazines. Stacy is regularly featured in TV, radio, podcasts, documentary films and print media.

Stacy teaches nutrition at Simmons College. She co-founded her private practice, Wellness Guides, LLC and works as a nutrition consultant and advisor for numerous businesses and non-profit organizations in the health, wellness, food and technology spaces.  She is former Chief Wellness Officer and currently sits as an Advisor for AVA, a tech-nutrition startup leveraging artificial intelligence for meal tracking, planning & expert nutrition coaching. She is featured in Lighter, the plant-based nutrition-tech tool for meal planning.

Stacy is an American College of Sports Medicine Certified Personal Trainer and Group Exercise Instructor. 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.

She enjoys yoga, running, cooking and caring for her husband, sons and dogs.