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Stuffed Red Peppers with Quinoa, Zucchini, and Feta Cheese
Stuffed Red Peppers with Quinoa, Zucchini, and Feta Cheese is a perfect Meatless Main Dish brought to us from blogger Mollie Tunitsky.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 4 Servings
Calories: 230 kcal
Ingredients:
- 1 teaspoon extra-virgin olive oil
- 1 zucchini, diced
- 2 cups (480 ml) cooked Quinoa
- Pinch sea salt
- Freshly ground black pepper
- 4 red bell peppers
- 1/2 cup (120 ml) feta cheese crumbles (optional)
Preparation:
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Preheat the oven to 375°F/190°C.
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Heat the olive oil in a medium skillet over medium-high heat. Add the zucchini and sauté until slightly tender, 2 to 3 minutes. Transfer the zucchini to a large bowl.
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Add the quinoa to the bowl of zucchini, and season with salt and stir to combine well. Set aside.
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Cut off the tops of the bell peppers and remove the seeds and ribs from inside. Stuff the peppers with the quinoa mixture.
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Place the stuffed peppers in an 8-by-8-inch (20 cm x 20 cm) baking dish. Cover with aluminum foil and bake for 20 minutes.
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Remove the peppers from the oven and add the feta to the top of each pepper (if using). Re-cover with the foil and bake for an additional 5 minutes.
Notes:
Tips
- We have also made this dish with the same amount of cooked brown rice with great results.
Nutrition Facts
Stuffed Red Peppers with Quinoa, Zucchini, and Feta Cheese
Amount Per Serving
Calories 230
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 8mg0%
Potassium 203mg6%
Carbohydrates 33g11%
Fiber 6g24%
Sugar 5g6%
Protein 9g18%
Calcium 20mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
