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Quinoa Stuffed Peppers

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This is a delicious and nutritious quinoa stuffed pepper recipe seasoned with a dash of balsamic vinegar, salt and freshly ground black pepper.

Ingredients

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  • 4 bell peppers, cored and seeded, tops removed and reserved
  • 2 cups cooked quinoa
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme
  • 2 cloves garlic, minced
  • 1/2 small onion, finely chopped
  • 1 cup kale, ribs removed and finely chopped
  • 1/2 teaspoon white wine vinegar
  • 1 tablespoon chopped walnuts
  • 8 cherry tomatoes, finely chopped
  • handful cilantro, finely chopped
  • 1 stalk celery, finely chopped
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400Fº.
  2. Cook quinoa according to direction on the package (or see ‘how to cook quinoa‘)
  3. Cover baking tray with foil and lay the pepper tops and bottoms. Bake for 25 minutes.
  4. Meanwhile, in a medium size pan over high heat, add 1 tbsp olive oil, thyme, garlic, onions and kale. Cook for 3-4 minutes, until kale is tender.
  5. Turn the heat off and add white wine vinegar. Mix well and season with salt and pepper. Set aside.
  6. In a large mixing bowl add quinoa, walnuts, tomatoes, cilantro and celery. Mix well.
  7. Add cooked kale mixture and stir well.
  8. Add 1 tablespoon olive oil and balsamic vinegar, stir well and season with salt and pepper.
  9. Stuff each pepper with the mixture and top with the lid. Serve warm.

Notes

Store the stuffed peppers by wrapping them individually in plastic wrap. Refrigerate for up to 4 days.

Nutrition

Find it online: https://pickledplum.com/quinoa-stuffed-peppers-recipe/

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