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recipe by Sharon Rigsby www.gritsandpinecones.com
Peppers Stuffed with Quinoa and Vegetables is healthy, low in calories and chock full of vitamins, plus, the best part is they are absolutely delicious and very easy to make. My husband raved about them and not only had the peppers for dinner one night but ate the leftovers for lunch 2 days in a row! This dish is great for a stand alone meatless entree, but it would also be wonderful served as a side with another entree. It can also be made ahead of time and refrigerated for up to 2 days. You can also switch up the vegetables and really use whatever you have on hand. I stuffed mine with mushrooms and tomatoes because that’s what I had. But, you can use zucchini, eggplant, carrots, broccoli, really any combination of vegetables would be delicious! I also used homemade chicken stock to cook the quinoa, which elevated the flavor, but any stock is fine.
recipe updated Apr 4, 2018