Red Bell Peppers Stuffed With Mediterranean Quinoa
Peppers and quinoa, whole grains, vegetables, proteins and fibres are wholefoods that guarantee the healthiest body if eaten daily.
The best part about stuffed peppers is how easy they are to make. They can also stay fresh for a long time in the refrigerator. Plus, they make great lunches for the week ahead. So, if you’re a busy bee you’ll love this recipe!
Mediterranean Red Peppers Are Versatile
Cooking is a creative process, so you want it to be easy and fun. This yummy bell pepper recipe lets you choose what you want to stuff them with.
You are not limited to just Quinoa, Try switching things up.
Use whole grains like brown rice or farro, or combine different beans and vegetables. Basically, this Mediterranean recipe is a great way to clear out what’s left in the fridge. If you like a little bit of meat. Go ahead and add in some cooked chicken or steak for a protein boost. They’re delicious on their own too though!
Stuffed Pepper’s Are Power
There are many people who struggle with high blood pressure. The best way to handle its effects is to eat a wholesome diet. This explains why the Mediterranean diet ranked as the top eating style of 2018. The diet is by far one of the healthiest and this is all because you only eat real, unprocessed foods and plenty of vegetables and fruits.
This recipe incorporates all of these nutrients into one convenient meal. I mean how much better can you get?
You’re welcome to adjust it to your liking. However, thanks to VeryWellFit, their Mediterranean version uses whole grain quinoa, chickpeas, and loads of vegetables. Prepare yourself for a tasty meal fully loaded with fibre, Better yet, the bright red peppers and tomatoes give you a kick of vitamin A and C as well as the antioxidant lycopene.
Key Mediterranean Ingredients
- 2 large Red Bell Peppers
- 1 cup of cooked Quinoa
- Cooked Chickpeas, 1 cup.
- 1 cup Cherry Tomatoes, quartered
- 2 tablespoons Pine Nuts
- Sliced Black Olives, 2 tablespoons.
- 1 Garlic Clove
- Red Wine Vinegar, 1 teaspoon.
- 1 teaspoon Dried Oregano
- Chopped Parsley, Basil or Rockette, for serving (optional)
1. Heat oven to 180 degrees.
2. Cut the bell peppers vertically down the centre and in half. Then remove all the stems and seeds. Place the peppers on a baking tray with parchment or foil.
3. In a mixing bowl, mix together the remaining ingredients. Scoop mixture into the pepper halves.
4. Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley, basil or rockette before serving (optional).
This is one of my favourite, low calorie and Mediterranean dinners. But, it’s best served when the stuffed peppers are hot for a dinner and cold for a lunch. It’s your choice whether or not you want it to be vegetarian.
Another great idea is to only serve one pepper half as a side dish and then compliment it with grilled chicken or fish for a higher protein meal.
Athletes and fitness enthusiasts are constantly seeking new ways to boost their fitness performances and increase their muscle gains. See why the Mediterranean diet can help significantly.