Thank you all for the kind comments on the new site design! I literally can’t stop smiling when I look at it, and have been making some fun changes and additions that I hope you’ll enjoy!
- Guest Bender: I (finally) updated this page to include every guest post.
- Writing: I combined this page with My Portion to have everything in one place.
- Photos: I created this new page to document my #FebPhotoADay, and more.
In the next week, I will also be creating a blogroll and updating the recipe, review and workout pages. Just as a reminder, if you were previously subscribed via email, you can resubscribe via the form to the right of this post. Again, I’m sorry for the inconvenience. Hopefully all the kinks of transferring will be smoothed out soon!
Let’s get to the eats, shall we?
I am so excited to share this recipe with all of you. Last night was my first time ever 1) making my own quinoa and 2) stuffing peppers. The result was a delicious and filling dinner!
Quinoa-Stuffed Roasted Green Peppers
Ingredients (serves 2):
- 1/2 tbsp. olive oil
- 1 cup frozen edamame, thawed
- 5 white mushrooms, sliced
- 1 roma tomato, diced
- 1 cup fresh spinach
- 2 organic green bell peppers
- 1 tbsp. teriyaki stir-fry sauce
- 1/2 cup uncooked quinoa, rinsed and cooked
- 1/3 cup water
Heat oil in a skillet over medium-high heat. Add edamame, mushrooms and tomato, stirring until cooked, roughly 5 to 7 minutes. Add spinach and cook until spinach is wilted.
Add in the stir-fry sauce and cook until coated. Remove from heat and place in a medium-sized bowl with cooked quinoa. Toss to combine.
Set aside to let the filling cool until just warm. Meanwhile, preheat the oven to 350 degrees. Slice the tops off the peppers, and then core and seed them. Stuff each pepper with the filling, packing it down until each pepper is filled to the top.
Place the peppers in a baking dish and replace the tops. Add the water to the bottom of the dish (thanks to Nicole for this tip via Twitter!) to keep the peppers from drying out while baking. Cover everything with aluminum foil and bake for 30 minutes. Remove foil, then bake for an additional 20 to 25 minutes until peppers are soft and juicy.
Remove peppers from baking dish and serve.
I loved the Asian flavors of the edamame and teriyaki. Combined with the quinoa, it made for an amazing stuffing. We will definitely be making these again soon!
Nutrition Information (per stuffed pepper):
- Calories: 436
- Fat: 15g
- Carbohydrates: 57g
- Protein: 27g
- Fiber: 16g
If you try the recipe, please let me know! I’d love to hear what you think.
Have you ever stuffed peppers before? What are your favorite stuffing ingredients?