Quinoa and 3 Cheese Stuffed Bell or Poblano Peppers

Quinoa is not actually a grain, but a seed. It is often referred to as a ‘superfood’ due to its high nutritional value and health benefits.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Quinoa and 3 Cheese Stuffed Bell or Poblano Peppers

Cooking Method: Baking Cuisine: International Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 5 min Total Time 55 mins

Servings: 4 Calories: 1520

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 pepper Bell or Poblano Peppers
• 1 cup Cooked Quinoa
• 1 cup Cheddar Cheese, shredded
• 1 cup Monterey Jack Cheese, shredded
• 1 cup Parmesan Cheese, grated
• 1 small Red Onion, finely chopped
• 1 clove Garlic Clove, minced
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Fresh Parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the peppers and remove the seeds and membranes.
3. In a large bowl, combine cooked quinoa, cheddar cheese, Monterey Jack cheese, Parmesan cheese, red onion, garlic, olive oil, salt, black pepper, and fresh parsley. Mix well.
4. Stuff the peppers with the quinoa and cheese mixture.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 25 minutes.
7. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and the peppers are tender.
8. Let the peppers rest for 5 minutes before serving.
9. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 38g13%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.