Still feeling full from the holidays? Many of us tend to overeat in December because of the abundance of AMAZING food (this isn't a bad thing!). It can be tempting to restrict your food intake after the holidays, or try out the latest fad diet. Instead, however, try focusing on eating fresh, whole foods for all meals and snacks. Need some help? Try this recipe!
For our stuffed bell peppers, we used quinoa and beans for the filling. Quinoa is a grain that is a great source of protein and fibre. It also has a low glycemic index, which means that it digests slowly and keeps you full for longer. Additionally, it contains some important minerals such as magnesium, iron, potassium and zinc.
If this stuffing isn't your favourite, get creative! Some other ideas include mixed vegetables with brown rice, tuna salad or even shredded turkey and some cranberry sauce. You can also add other toppings and garnishes, such as sliced avocado, shredded cheese and cilantro. If you don’t like the heat, feel free to omit the jalapenos!
Recipe serves 8
1 (15 oz) can diced tomatoes, drained
1 (15 oz) can beans, rinsed and drained
¾ cup quinoa
1½ cups water
4 large red bell peppers, halved lengthwise, ribs removed
Salt and pepper
Optional toppings: shredded cheese, avocado, cilantro, other vegetables
In a pot over medium heat, stir in beans, drained tomatoes, quinoa and 1½ cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is soft. Add in salt and pepper for seasoning.
Prepare bell pepper by halving and deseeding them.
Preheat oven to 350 degrees F
Fill each bell pepper half with ¾ cup quinoa mixture and place in baking dish.
Cover the dish with foil and bake for 40 minutes. Add on toppings and garnishes.
Cool and enjoy!
Don't have time to bake? Skip the first & third steps, and instead stuff the bell peppers with a pre-prepared stuffing of your choice!
Pictures by Rachel Ma.
Recipe in courtesy of: http://www.eatyourselfskinny.com/quinoa-stuffed-bell-peppers/