I don’t think I posted one dinner recipe during my first trimester. That’s because I didn’t create any new recipes. Most of our dinners were 20 minute projects that I threw together while trying to fight off nausea. We had a lot of egg sandwiches for dinner.
Now that I’m feeling better (for the most part) and slowly getting some energy back, it feels good to be back in the kitchen, getting creative and having fun with food again.
Tonight we had some stuffed peppers that turned out amazing. Everyone loved them. Okay, everyone is me and Tim, but that counts, right? I had to share this recipe with you right away. I can still kind of taste the flavors in my mouth.
Usually stuffed peppers are filled with rice and ground meat. I have to confess, I don’t think I’ve ever had that kind. I never had stuffed peppers growing up, and the first time I made them as an adult I made a vegetarian version.
This is the first time I used quinoa as a stuffing for the peppers and it was perfect. I love that it added a good amount of protein to the meal. Mixed with zucchini, mushroom, fresh basil, and goat cheese, the filling was delicious.
The best thing about this recipe is that it looks fancy, but is actually super easy. Start to finish, you can have your meal on the table in less than 45 minutes. Unless you stop to take pictures, like me, then it’ll take a little longer. 😉
Vegetarian Quinoa Stuffed Peppers
These Vegetarian Quinoa Stuffed Peppers are a filling and delicious easy and healthy dinner recipe. Great Meatless Monday recipe or any day of the week! Even the meat lovers like these vegetarian stuffed peppers.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: main meal
- Cuisine: American
- 4 bell peppers (I prefer red, yellow, or orange, but green will work, too), tops cut off, seeds and membranes removed
- 1/2 cup quinoa, rinsed (or 2 cups cooked)
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups zucchini, chopped (I used 1/2 zucchini and 1/2 yellow squash for variety)
- 1 1/2 cups mushrooms, chopped (I used baby bellas)
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 1/2 ounces crumbled goat cheese
- Preheat the oven to 350 degrees.
- Bring 1 cup of water to a boil. Add 1/2 cup quinoa and reduce heat to medium low. Cover and cook 15 minutes, or until all of the water is absorbed.
- Meanwhile, boil another large pot of water. Add the bell peppers, cover, and cook for 5 minutes. Carefully remove the peppers from the water with tongs and make sure all the water is removed from the inside.
- While the peppers are boiling, heat the oil in a large skillet over medium heat. Add the zucchini (and yellow squash, if using) and mushrooms and cook until softened, about 5 minutes. Add the basil, salt, pepper, and cooked quinoa. Stir in the cheese until it starts to melt.
- Carefully stuff each pepper with 1/2 cup of the quinoa mixture. Bake in a casserole dish for 15 minutes. Optional: I turned on the broiler for the last minute to brown the tops.
- Serving Size: 1 serving
- Calories: 264
- Sugar: 8g
- Sodium: 397mg
- Fat: 12g
- Carbohydrates: 30.5g
- Protein: 11.5g
Keywords: healthy main dish
These are deceivingly filling. I served Tim and me 2 peppers each along with a simple arugula salad, but both of us could only eat 1 1/2 peppers. (Yes, I ate the exact same amount as my 200+ pound husband. Yikes.)
For the salad, I used baby arugula, cucumbers, and this dressing recipe from Tyler Florence. Only I used garlic instead of shallots and xylitol instead of sugar since I don’t typically keep sugar on hand.
Meghan’s plate was really different from ours tonight. She got some plain quinoa, but that’s all that resembled our dinner. Most nights, her dinner is mostly a deconstructed version of ours with a few add-ons, but tonight that didn’t work out.