Stuffed peppers are usually healthy idea gone horribly wrong. A mixture of beef, cheese, rice, tomatoes, onions topped with more cheese sounds amazing but if you’re thinking about your health, not so much.
I don’t think you have to give up flavor when you eat for optimum health.
This brings me to quinoa. It’s magically delicious and good for you.
Now we can flip the script on this meal that was a fat laden calorie catastrophe
Come with me to stuffed pepper heaven. C’mon, don’t be shy.
Ingredients (enough for four fantastic peppers)
- 1 small onion (I used a red one)
- 2 cloves garlic
- 1 carrot
- 1 handful cilantro (or parsely)
- 5 mushrooms
- 5-6 stalks of asparagus
- 3 T olive oil
- salt and pepper to taste
- Cook quinoa according to package directions
- While the quinoa is cooking put all veggies except for the asparagus and 2 mushrooms into a food processor
- Roughly chop the veggies in the food processor
- Chop the asparagus and mushrooms by hand (I did this for texture- you may choose not to)
- Saute the mixture in a pan with the olive oil
- Fold in quinoa once cooked
- Stuff yer peppers
- Now if you like crisp peppers go ahead and dive in (This is actually quite good on a warm night- and actually I shoved some spring greens in the pepper first. Yes, shoved- that’s a fancy culinary term.)
- If a cooked pepper is what you are after, put the stuffed peppers on a cookie sheet in a 350 degree oven for 35-45 minutes or until the peppers are tender.
Go on now- get to cooking.
If you have a tasty stuffing that you’d like to share- please, please do!!! I collect stuffing recipes like…a person who collects stuffing recipes.
Food yoga. It’s real.