Try This Delicious Quinoa-Stuffed Pepper Recipe

by The Z Living Editors
07/07/17
  • Total Time: 55 Mins
  • Cook: 45 Mins
  • Prep: 10 Mins
  • Serves: 6
  • Level: Beginner

Switching to a whole food, plant-based diet, like each person does on our original show The Big Fat Truth, can make a huge difference in your mood, energy, and lifespan. But what, exactly, is for dinner if you're going plant-based? Here's one easy option straight from the show—Quinoa-stuffed peppers. Whipped up by plant-based nutrition consultant Chrissy Roth (the wife of host JD Roth) this whole-food, plant-based recipe is tasty enough to convince the biggest skeptics! Learn more about The Big Fat Truth here.

Check out the video below to see Chrissy Roth create this recipe on The Big Fat Truth, then give it a try yourself!

                                                                           

For more healthy, whole food-plant based recipes, tune in to The Big Fat Truth Sundays at 8pm, only on Z Living.

Ingredients:

  • 3 red and 3 green peppers, each with their tops cut off and insides scooped out 
  • 4 cups cooked quinoa (1 cup dry)
  • Small bunch of basil
  • 1 cup of Rao's marinara sauce
  • 2 to 3 zucchini
  • 1/2 cup bread crumbs
  • Nutritional yeast
  • Vegetable broth
  • Earth Balance spread 

Directions: 

  1. Preheat your oven to 450 degrees. Roast all the peppers upside-down in the oven until they are soft, and just starting to brown (approximately 25 mins).
  2. While the peppers roast, prepare the quinoa. Using a ratio of 1 cup quinoa to 1 3/4 cup of vegetable broth, place quinoa and vegetable broth into a medium saucepan and bring to a boil. Then, reduce heat to a low simmer and cover, stirring occassionally until tender and most of the liquid has been absorbed (about 15 to 20 mins). Fluff with a fork. Turn off and let sit covered and the water will all absorb. 
  3. In another saucepan, broth saute the finely-chopped zucchini in a dash of vegetable broth until it is soft and fully cooked. (Follow this broth saute techinque if you've never tried it before).
  4. Finely chop 8 basil leaves.
  5. Add the zucchini and basil to the quinoa. 
  6. Stuff the zucchini, basil and quinoa mixture into the peppers. Top with a couple of bread crumbs, a sprinkle of nutiritional yeast, and a spoonful (or so) of melted Earth Balance spread if you like. Top with a spoonful of Rao's marinara sauce. 
  7. Put the peppers back in the oven for about 15-20 minutes until all the ingredients are warmed and the peppers are browned a bit on top. You can add more veggies and lentils to the quinoa mix if you wish. 

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