Did you know one medium-sized red bell pepper contains 169% of the RDA for vitamin C? Bell peppers are one of the richest dietary sources of this essential nutrient.
- 1 cup quinoa, cooked
- 4 whole bell peppers
- 1 onion (white), peeled and chopped
- 2 garlic cloves, minced
- 1 carrot, chopped or cubed
- 2 zucchini, chopped or cubed
- 2 Roma tomatoes, chopped
- 1 cup baby spinach, roughly chopped (optional)
- 1 Tbsp olive oil
- 1 cup parsley, chopped
- Salt and pepper, to taste
- Make 1 cup of quinoa according to package instructions. Once it is cooked, fluff with a fork and set aside.
- Meanwhile, keeping the bell pepper whole, cut the top off of each pepper, and set the top aside. Remove the seeds.
- Place a steamer basket in a large pot with enough water to fill just below the bottom of the steamer.
- Arrange the four bell peppers and their tops inside the steamer basket. Cook, covered, over high heat until just tender, about 6 – 8 minutes.
- Remove the pot from the heat, and also remove the lid to ensure they stop cooking.
- In a large sauté pan, heat the oil and add the onion. Cook until transparent, about 5 minutes. Add the garlic and cook one minute more.
- Add the carrot, zucchini, tomatoes, and spinach. Cover and cook 3 – 5 minutes, until the vegetables are tender.
- Remove the cover and cook for one more minute, or until any extra liquid evaporates. Season with salt and pepper.
- Chop the tops of the bell peppers, and add to the mixed vegetables. Then, mix the cooked vegetables with the quinoa. Add the parsley and toss to combine.
- Fill the bell peppers with the vegetable and quinoa mixture.
- Serve and enjoy!