How To Make Summer Vegetable Stuffed Peppers Recipe
Colorful bell peppers stuffed with a delicious medley of summer vegetables and quinoa.
Serves:
Ingredients
- 4 bell peppers, any color
- 1 cup of quinoa
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red onion, chopped
- 1 tomato, chopped
- 2 cloves of garlic, minced
- 1 tsp of dried oregano
- Salt and pepper, to taste
- 2 tbsp of olive oil
Instructions
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Preheat oven to 375°F (190°C).
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Cut off the tops of the bell peppers and remove the seeds and membranes.
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In a large bowl, mix together quinoa, zucchini, yellow squash, red onion, tomato, garlic, oregano, salt, pepper, and olive oil.
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Stuff the bell peppers with the vegetable mixture and place them in a baking dish.
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Bake for 35-40 minutes, or until the peppers are tender and the filling is heated through.
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Serve immediately and enjoy!
Nutrition
- Calories : 321kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 28mg
- Total Carbohydrates : 52g
- Dietary Fiber : 9g
- Sugar : 10g
- Protein : 10g
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