I’ve had 2 peppers in my fridge for a few days, ampoule with no plans to use them. Instead of watching them shrivel away, grip I decided to stuff them with Quinoa and cheese and call it lunch tomorrow. Stuffed peppers are usually meaty and heavy and not very exciting. I try to keep my lunches healthy so that I won’t be sleepy in the afternoon. So, view instead of stuffing the peppers with ground beef, I stuffed them with Quinoa, which is rich in protein and amino acids.
I cooked the Quinoa in chicken broth, and then added light havarti, sweet paprika and chopped onions to complete the filling. The peppers were super easy to make, and I’ll be eating something healthy and tasty tomorrow.
2 hollowed-out bell peppers (I used yellow and orange)
1 cup Quinoa, cooked according to package instructions ( I used chicken broth instead of water)
2.5 oz. shredded light havarti cheese
1 1/2 tsps. sweet paprika
1/2 cup chopped onions
Salt to taste
1/4 cup bread crumbs
1/8 cup grated parmesan cheese
Cook the Quinoa according to package instructions. While the Quinoa is cooking, clean and hollow out the bell peppers and place them in a foil-lined pan sprayed with cooking spray and prehet the oven to 350. As soon as the quinoa is done (even if it still has some liquid in the pan), add the cheese, paprika, onions and salt and mix thoroughly. Spoon the stuffing into the waiting peppers. It’s ok if the filling spills over into the pan. Sprinkle the tops of the peppers with the bread crumbs and then the parmesan cheese.
Place in the center rack of the oven and cooked uncovered for 20 minutes.