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Stuffed Red Peppers with Quinoa
Stuffed Red Peppers with Quinoa

Before you jump to Stuffed Red Peppers with Quinoa recipe, you may want to read this short interesting healthy tips about Strength Boosting Treats.

Eating healthy foods makes all the difference in the way you feel. When we eat more healthy meals and a lesser amount of of the bad ones we typically feel much better. A salad tends to make us feel much better than a piece of pizza (physically at any rate). This can be a problem, nonetheless, when it comes to eating between snacks. Shopping for goodies can be a difficult task because you have so many options. Why not try some of the following healthy snacks the next time you need some extra energy?

If you are looking for a speedy snack, you can’t go drastically wrong with a whole grain one. Starting your day with a piece of whole grain toast can give you that added boost you need to get going. Chips and crackers produced from whole grains can be fantastic for quick snack foods to eat on the go. Whole grains are always better than refined grains present in white bread.

You can find lots of healthy snacks you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to stuffed red peppers with quinoa recipe. You can have stuffed red peppers with quinoa using 10 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Stuffed Red Peppers with Quinoa:
  1. Get 5 red peppers
  2. Take 2 lb ground chicken browned in a little olive oil
  3. Get 1 cup quinoa
  4. Prepare 2 tbsp olive oil
  5. Provide 1 cup onion
  6. Get 1 cup celery
  7. Use 1 cup zucchini
  8. You need 1 bunch fresh spinach
  9. Use 1 can Italian diced tomatoes
  10. Get 1/2 cup parmesan cheese
Instructions to make Stuffed Red Peppers with Quinoa:
  1. Preheat oven to 350°
  2. Cook quinoa according to directions and set aside.
  3. Split peppers length-wise, remove seeds and veins, and par boil for 5 minutes. Place in baking dish.
  4. Saute all vegetables, except spinach, in olive oil until softened.
  5. Add spinach to wilt. Then add can of tomatoes.
  6. Combine all ingredients and place in peppers.
  7. Cover with foil and cook 45 minutes to 1 hour, until bubbly.
  8. An option would be to sprinkle with parmesan cheese at the end!

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