Quinoa Stuffed Peppers

Still going strong with eating fruits and veggies, limitied dairy, and no meats or gluten. Feeling better than ever!

We have been using Quinoa as our "cheat" food when we feel like we just need something "carb like" in our diet. The best part, it's a great source of protein. I had over some friends the other night and wanted to offer them something new and diet friendly. I made these Greek Style Quinoa Stuffed Peppers. They were great! I used red peppers instead of green because that is my favorite. You could use any color of pepper you like. An assortment is always beautiful. I made four large peppers but there is enough mixture to probably make five regular sized peppers. I took a before pic but forgot to get during and after pics. Ill add them next time I make the dish! Enjoy!

Greek Quinoa Stuffed Peppers
Ingredients:
1 cup Quinoa cooked according to package directions and cooled
4 red bell peppers, similar size and shape
1tbsp. Extra Virgin Olive Oil
1 medium onion, diced
3 cloves garlic, minced
1/2 pint cherry tomatoes, halved
2 med zuchinni, diced
6-8 kalamata olives, chopped
2 tbsp. Feta cheese
salt and pepper
1tsp dried oregano

Directions:

1. Preheat the oven to 400.
2. Cut the tops off of the bell peppers. Save the tops. Remove ribs and seeds from inside. You may need to trim a little off of the bottom to make the pepper stable.
3. Dice the tops of the bell peppers and saute in oil, with the onions and garlic for 4-5 minutes or until soft.
4. Add the oregano, zucchini, and cherry tomatoes. Season with salt and pepper. Cook for 6-8 minutes or until the zucchini are slightly softened and the tomatoes are releasing their juices.
5. In a large mixing bowl, combine the cooked and cooled Quinoa, cooked vegetable mixture, olives, and feta in a bowl. Add salt and pepper if needed.
6. Spoon the mixture into the four peppers.
7. Place in a baking dish and add 2 tbsp. water to the pan to keep the peppers moist. Cover with foil. 
8. Bake for 35-45 mins until the peppers are tender.

We served it with a huge greek salad with feta, olives, cucumber, tomatoes, jicima, and a homemade dressing. For dessert we had a fruit salad with cantaloupe, strawberries, kiwi, some shredded coconut, and lime juice.

It was delicious and healthy!! Win-Win!!!