Happy Friday Everyone!
This week I am featuring a recipe that is perfect for a nutritiously filling lunch or supper. Quinoa salads are fun and all, but when its mixed with warm feta and placed into a baked pepper, things can get very interesting.
This recipe is very easy to make, I recommend making it during the weekends so that they can simply be popped into the microwave for lunches throughout the week. They can also serve as a really great supper!
I thought it would be nice to talk about the vitamins and mineral content of these stuffed peppers, so you can know exactly what you’re putting into your body and why you WANT to!
Edamame, for those who are unfamiliar, is simply immature soy beans in their pods. I get mine frozen! Similarly to the quinoa, they have a very good amount of fibre, protein, iron and magnesium.
Since this recipe includes eating a whole pepper, I think it’s worthy to mention. One red bell pepper contains only about 30 calories but delivers 62% of your daily vitamin A and 212% of vitamin C! Now that is a real superfood.
Vitamin A is a crucial vitamin for vision. Vitamin C is important for the growth and repair of our tissues, and also helps in the healing of wounds. It’s also an antioxidant, which helps protect your cells against damaging particles.
- 1 cup uncooked quinoa (or any grain of your choice), rinsed
- 2 cups vegetable/chicken broth
- 1 tbsp grated fresh ginger
- 2 garlic cloves, minced
- 2 large carrots, thinly chopped
- 2 shallots, thinly sliced
- half of large red or green bell pepper, thinly chopped
- 1 1/2 cup edamame (I get mine frozen)
- 1/2 large cucumber, cut into small cubes
- 1 tsp marjoram
- 1 tsp thyme
- 2 tbsp lemon juice
- 3/4 cup feta
- 1/2 cup + 3 tbsp crushed tomatoes, canned
- 4 bell peppers, any color of your choice, tops cut off and insides removed
- Cook the quinoa according to package directions with the vegetable stock.
- Preheat oven to 375F.
- In a large pan, heat a drizzle of olive oil over medium heat. Add the ginger and garlic and cook for 2-4 minutes or until aromatic.
- Add the carrots and shallots and cook for 5 minutes.
- Add the bell pepper and cook for another 5 minutes.
- Add the edamame and the cucumber and remove from heat.
- Season the mix with the marjoram, thyme, lemon juice, feta and 3 tbsp of crushed tomatoes
- With your prepared peppers, add the mix and fill to the top. Repeat for the other 3 peppers.
- In a baking dish, add the remaining half cup of crushed tomatoes into the bottom. Place your stuffed peppers on top.
- Place in the oven for 30 minutes. After the 30 minutes, remove the foil and increase the heat to 400F and bake for another 15-20 minutes. It will be done when the peppers can easily be punctured with a fork.
I hope you enjoyed this recipe and have a great weekend!