Developing and sharing recipes is one of my absolute favorite parts of my job as a dietitian! When I started this blog I didn’t realize that my love for cooking that has developed over the years could become a big aspect of my career. In the off season, I’m enjoying sharing recipes in a very practical way: private cooking demos.
I’ve been cooking in-home with our athletes and clients and now bringing this to the public at the Downtown Orlando Pubic Library. Tara and I are featuring our Aloha Turkey Burgers from our cookbook, Flat Belly Cookbook for Dummies and will be doing a live cooking demonstration and book signing tomorrow Thursday at 6pm.
I’d love it if you could be there! Will you join us?
These Quinoa Stuffed Peppers are also from our cookbook and they are vegan and gluten-free! Your meat-loving friends will not be disappointed because these peppers are flavor-packed and very satisfying.
Print
Quinoa Stuffed Peppers
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 1x
Print Recipe
Pin RecipeDescription
Your meat-loving loved ones will forget these are meatless. These Quinoa Stuffed Peppers are flavor packed and satisfying. They are vegan and gluten-free too!
Ingredients
- 1 teaspoon olive oil
- 1/4 red onion, diced
- 1 clove garlic, minced
- 1 cup mushrooms, chopped
- 1/2 cup reduced-sodium black beans, rinsed and drained
- 1 cup chopped Swiss chard
- 1/4 cup basil
- 1–1/2 cups cooked quinoa
- 1/2 cup crumbled tofu
- 1 yellow bell pepper, halved and seeds removed
- 1 red bell pepper, halved and seeds removed
- 1/4 cup shredded vegan cheddar cheese
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil, and coat it with cooking spray.
- In a skillet, heat the olive oil over medium heat. Sauté the onions, garlic, and mushrooms until softened.
- Stir in the black beans, Swiss chard, and basil and sauté until chard is wilted; remove from the heat.
- Mix in the quinoa and tofu.
- Place the bell pepper halves on a baking sheet and stuff them evenly with the quinoa mixture.
- Bake for 20 minutes. With 5 minutes remaining, top with the cheddar cheese.
Nutrition
- Serving Size: 1/2 pepper
- Calories: 203
- Sodium: 248
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 29
- Fiber: 7
- Protein: 10
- Cholesterol: 0
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!
Your stuffed peppers look AMAZING, and congrats on the book!
Thanks Christine! Appreciate you for sharing too 🙂