Name: Quinoa Stuffed Bell Peppers with Greek Yogurt and Nuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 red bell peppers; 1 cup quinoa (rinsed and cooked); 1 cup tomato sauce (low sodium); 1 Tbsp olive oil; 1 onion (finely chopped); 2 garlic cloves (minced); 1 tsp dried oregano; 1/4 tsp ground black pepper; 1/8 tsp salt (low-sodium); 1/4 cup grated lactose-free cheese; Fresh parsley or cilantro for garnish; 1 cup lactose-free Greek yogurt; 2 tablespoons mixed nuts (unsalted)

Quinoa Stuffed Bell Peppers with Greek Yogurt and Nuts

This nutritious and satisfying meal combines quinoa-stuffed bell peppers with a refreshing side of lactose-free Greek yogurt topped with mixed nuts. The dish provides a balanced mix of protein, fiber, healthy fats, and calcium, making it an excellent choice for a healthy lunch or dinner.

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Course: Lunch

Keywords: bake, bell pepper, quinoa, stuffed, vegan

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 4

Calories: 349kcal

Ingredients

For the Peppers:

4 red bell peppers
1 cup quinoa, rinsed and cooked
1 cup tomato sauce, low sodium
1 Tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano
1/4 tsp ground black pepper
1/8 tsp salt, low-sodium
1/4 cup grated lactose-free cheese
Fresh parsley or cilantro for garnish

For the Greek Yogurt:

1 cup lactose-free Greek yogurt
2 tablespoons mixed nuts, unsalted

Instructions

Preheat your oven to 300°F (150°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
Blanch the peppers in boiling water for 2-3 minutes to soften them slightly. Drain and set aside.
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and garlic, and sauté until softened.
Stir in the cooked quinoa, tomato sauce, oregano, black pepper, and salt. Cook for 5-7 minutes until everything is well combined and heated through.
Spoon the quinoa mixture into the prepared bell peppers.
Sprinkle grated lactose-free cheese on top of each stuffed pepper.
Place the stuffed peppers in a baking dish and cover with foil.
Bake in the preheated oven for 20 minutes, or until the peppers are tender and the filling is heated through.
Remove the foil in the last 5 minutes.
Once the stuffed peppers are done, garnish with fresh parsley or cilantro.

Prepare the Greek Yogurt:

While the peppers are baking, place 1/4 cup of lactose-free Greek yogurt into each serving dish.
Sprinkle 1/2 tablespoon of chopped nuts over the top of the yogurt.

Nutrition