Thursday, July 30, 2015

Delicious, Cheesy, Quinoa-Stuffed Peppers!

I needed something delicious to go with my slow-cooked pork roast, and it was too hot to go out to the store.  I had some bell peppers, leftover quinoa, and a couple of small zucchini so...I made these beauties.  My husband is not a big fan of quinoa OR zucchini, but he loved this!  Super simple to make as well!


Bell Peppers, cored and seeded, sliced in half (as shown above)
Cooked quinoa (about 2 cups or so)
Diced Zucchini (1 small)
1/2 Can of Diced Tomatoes, drained
About a cup of grated cheese (I used a combination of Parmesan and Jack)
Garlic Powder, Italian Seasoning, Onion Powder, and Salt and Pepper (to your taste)

Preheat oven to 350 degrees F. Mix all ingredients (except the bell peppers, of course) well, then mound in each bell pepper half. Place in baking dish and bake for 1 hour or until tops are slightly brown.  If you like, you can top with a little more cheese at the end and let it melt over the top.

Ready to serve!

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