Description
This is a delicious and nutritious quinoa stuffed pepper recipe seasoned with a dash of balsamic vinegar, salt and freshly ground black pepper.
Ingredients
Units
Scale
- 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
- Preheat oven to 400Fº.
- Cook quinoa according to direction on the package (or see ‘how to cook quinoa‘)
- Cover baking tray with foil and lay the pepper tops and bottoms. Bake for 25 minutes.
- 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.
- Turn the heat off and add white wine vinegar. Mix well and season with salt and pepper. Set aside.
- In a large mixing bowl add quinoa, walnuts, tomatoes, cilantro and celery. Mix well.
- Add cooked kale mixture and stir well.
- Add 1 tablespoon olive oil and balsamic vinegar, stir well and season with salt and pepper.
- 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
- Serving Size: 1 stuffed pepper
- Calories: 441
- Sugar: 7g
- Sodium: 28.1mg
- Fat: 13.9g
- Saturated Fat: 1.8g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 9.6g
- Protein: 14.3g
- Cholesterol: 0mg
