Quinoa Stuffed Peppers

by | Jun 29, 2016 | Dinners, Recipes | 0 comments

Quinoa is a seed, not a grain and it is packed full of nutrients, including lots of protein. Quinoa is gluten free, and a great low glycemic vegetarian source of protein as well as being rich in manganese, magnesium, calcium, copper, iron, phosphorus, vitamin E, and B vitamins. Quinoa’s protein provides all essential amino acids, making it idea for meatless meals.

Quinoa typically comes in the white version, but there are also red and black versions. My favorite is a mixture of all three. The red and black types take slightly longer to cook but add a delicious texture and nuttier taste.

This recipe is delicious as a meatless meal or you can add ground beef or chicken or cheese, for heartier appetites. Either way, you will be sure to enjoy!

Ingredients
2 cups cooked quinoa
1 lb grass fed beef, chicken or turkey (optional)4 red, yellow or green pepper, sliced in half, with seeds and center removed
1 medium red onion, chopped
3-4 cloves garlic, chopped
1 small zucchini, diced
1/2 lb fresh mushrooms, sliced
1-2 tsp dried or fresh oregano
1-2 tsp dried or fresh basil
1 small can of organic chopped tomatoes or 3 fresh chopped tomatoes
Hot pepper flakes or dash of hot sauce
sea salt
Fresh chopped parsely
Grass fed cheese (optional)

Directions
Heat oven to 350 F. Wash peppers, removes stems and seed, and cut in half. Place in small baking dish with sides. (The idea is to have the peppers sort of packed in to help prevent them from collapsing.)

Cook meat in pan–when mostly done, add onion, garlic, zucchini, mushrooms, oregano, basil, salt and pepper flakes. If doing meatless version, just cook veggies in pan about 5-6 minutes till tender. Add tomatoes and quinoa and cook till liquid is absorbed.

Spoon mixture into peppers and bake in oven, covered in foil for about 20 minutes. Remove foil and cook for another 10 minutes or so. If adding cheese, add in the last few minutes and cook till just melted. Sprinkle with parsley and enjoy!

About Catherine Ebeling: I am Catherine (Cat) Ebeling. I am an RN with a Masters of Science in Nursing and Public Health. I have been studying diet, fitness and health for the past 30+ years–in addition to my clinical nursing experience, which includes anti-aging, preventative, regenerative medicine and bioidentical hormone therapy. I have had a life-long fascination with diet, fitness and nutrition, and have learned how to biohack my genetic capacity. I realized that we, as humans, have the ultimate power over our bodies and our health. Wanting to learn even more about human biology, nutrition, health and disease, I went back to school to study for a BSN in nursing. I just recently completed my MSN (at age 60). I’ve written six books on diet and health that have sold thousands–and even hundreds of thousands of copies all over the world through “The Nutrition Watchdog” publishing. I am an expert on diet and health and want to share that knowledge with you. I can be reached at caebeling@gmail.com or 314-369-6400 or on FB Instant Messenger.

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