Exquisite Quinoa Stuffed Peppers

July 9, 2019
Quinoa is a superfood that can benefit your body in many ways. With this quinoa stuffed peppers recipe, you can include it in your daily diet in an easy and delicious way!

Do you want to learn how to make healthy quinoa stuffed peppers? In this article, we’ll share two recipes: one that’s suitable for vegetarians and another with chicken.

As always, you can replace any meat with vegetable products such as tofu or wheat gluten to make the recipe vegetarian or vegan.

Quinoa Stuffed Peppers with Chicken

This recipe includes chicken and some types of vegetables. As a result, it’s rich in protein, antioxidants, and essential minerals. In addition, it’s low in calories and suitable for any type of diet.

Ingredients

  • Chicken breast (200 g)
  • 3 green peppers
  • 1/2 a zucchini
  • 1/2 an eggplant
  • 1 leek
  • 1 onion
  • Mushrooms (100 g)
  • Quinoa (150 g)
  • Salt, pepper, and garlic powder
  • Extra virgin olive oil
  • Grated Havarti cheese (or any other cheese that melts)

Read more: 6 Healthy Vegetables to Improve Muscle Mass

Preparation

  1. First, cut the peppers in half, remove the seeds, remove any impurities they may have, and wash them.
  2. Then, place them in a baking dish and bake them at 350ºF for about 15 minutes or until the peppers become tender. Make sure you don’t cook them all the way through.
  3. While the peppers are baking, add extra virgin olive oil to a frying pan over medium heat.
  4. Then, peel and cut the zucchini, leek, onion, eggplant, and mushrooms in julienne strips. Add them to the frying pan and cook for 20 minutes.
  5. After, clean and cut the chicken breast into strips and add them to the frying pan so they brown.
  6. Wash the quinoa and add it to the frying pan along with 500 ml of water. Cook until all the water evaporates and it reaches the consistency you want.
  7. Add salt, pepper, and garlic powder.
  8. Stuff the peppers you baked with the quinoa, chicken, and vegetable mixture and sprinkle grated cheese on top.
  9. Cook au gratin in the oven for 5 to 10 minutes.
  10. Voilá! Enjoy your stuffed peppers!

Three stuffed peppers on a plate.

The ingredients in this recipe make it very protein-rich.

Béchamel Sauce for Your Quinoa Stuffed Peppers

Even though béchamel sauce is the perfect addition to this dish, it increases its caloric and fat content.

If you want to add bechamel sauce to your peppers, follow this recipe to make sure it has a smooth, creamy texture:

Ingredients

  • 2 cups of whole milk or a vegetable drink (400 ml)
  • 1/4 cup of butter or margarine (50 g)
  • 1/3 cup of wheat flour (100 g)
  • Salt and nutmeg

Preparation

  1. Put a casserole pot over low heat and add the butter.
  2. Once it melts, add the flour and cook for about 10 minutes. Stir constantly until the flour no longer tastes raw.
  3. Add the milk gradually. It’s better if it’s at room temperature. Stir with the help of a whisk to get a homogeneous and smooth texture.
  4. Add salt and nutmeg to taste.
  5. Once your béchamel sauce is ready, you should only add it to the recipe just before cooking au gratin in the oven.

Read more: 4 Low-Calorie Vegetable Recipes

Quinoa and Broccoli Stuffed Peppers

Finally, here’s a recipe for people who follow vegan and vegetarian diets. In this case, we propose adding broccoli and other healthy vegetables such as zucchini, cherry tomatoes, and garlic.

Ingredients

  • 3 red peppers (85 g)
  • Quinoa (80 g)
  • 1/2 a broccoli
  • 1 zucchini
  • Cherry tomatoes (100 g)
  • 1 garlic clove
  • Salt, pepper, and oregano
  • Extra virgin olive oil
  • 1 teaspoon of curry (optional)
Stuffed peppers.

Broccoli is an excellent ingredient to add to this recipe, as it’s a food that contains significant amounts of vitamins, minerals, antioxidants, and other essential nutrients.

Preparation

  1. In a casserole pot, cook the previously washed and rinsed quinoa for about 20 minutes or until it’s well-done.
  2. Meanwhile, peel and chop the onion, broccoli, zucchini, garlic, and cherry tomatoes.
  3. Then, add the vegetables to a frying pan over medium heat with extra virgin olive oil. Cook them until they’re well-done.
  4. Add the cooked quinoa to the sautéed vegetables and add salt, pepper, oregano, and curry to taste.
  5. After that, cut the peppers in half, wash them, and remove any seeds and impurities they may have.
  6. Place them in an oven dish and stuff each pepper with the vegetables and quinoa mix.
  7. Put the oven dish in the oven, preheat to 350 ºF, and cook for 25 minutes.
  8. Finally, take the dish out of the oven and let the peppers cool for a few minutes.

Like the previous recipe, you can add béchamel sauce and grated cheese. If you want to keep the recipe vegan, add béchamel sauce made with vegetable milk and vegan cheese.

Have you ever tried quinoa stuffed peppers before? If not, choose the recipe you like most and make it for lunch or dinner.