Peppers Stuffed With Quinoa: 2 Delicious Recipes

Quinoa is a very complete food nutritionally speaking. Consuming quinoa brings many benefits to the body. The two recipes we offer you here are delicious and easy to prepare. This will allow you to include them in your daily diet.

Do you want to learn how to prepare delicious peppers stuffed with quinoa? Here we present two recipes.

One of them does not contain meat or fish, so it is suitable for vegetarians. The other contains chicken, but of course you can always replace meat products with vegetable preparations based on tofu or seitan, for example.

Keep in mind that it is always possible to adapt a recipe to your tastes and values.

1. Quinoa and Chicken Stuffed Peppers Recipe

As the title suggests, this recipe includes quinoa and chicken, but also different vegetables.

The chosen ingredients result in a recipe rich in protein, antioxidants and essential minerals.

In addition, this recipe is also low in calories and is therefore ideal as part of a slimming diet.

Ingredients

• 200 g of chicken breast
• 3 bell peppers
• 1/2 zucchini
• 1/2 eggplant
• 1 leek
• 1 onion
• 100 g of mushrooms
• 150 g of quinoa
• Salt, pepper and garlic powder
• extra virgin olive oil
• Grated Havarti cheese (you can choose another cheese that melts well)

Preparation

• First, cut the peppers in half, remove seeds and other impurities, and then wash them.
• Then place them in a dish suitable for baking in the oven or on a baking sheet. Cook them for about 15 minutes at 180ºC or until the peppers are soft enough.
• While the peppers are cooking, pour a drizzle of extra virgin olive oil on a pan over medium heat.
• Then peel and cut the zucchini, leek, onion, eggplant and mushrooms into julienne strips. Put your pieces of vegetables in the pan and fry them for about 20 minutes.
• Now is the time to wash and cut the chicken breast into thin strips. Once done, add the chicken strips to the pan.
• Wash the quinoa to remove the saponins and cook it in 500 ml of water until the water evaporates completely.
• Garnish the peppers with the quinoa, chicken and vegetables, then stir in the grated cheese.
• Brown the peppers in the oven for a few minutes.
• That’s it ! You can now enjoy your delicious recipe.

A bechamel sauce to accompany your peppers stuffed with quinoa

This sauce goes very well with au gratin peppers. Nevertheless, the number of calories and the amount of fat increase.

Here we leave you a recipe for bechamel sauce with a fine and creamy texture.

Ingredients

• 2 glasses of whole milk or vegetable milk (400 ml)
• 1/4 cup of butter or vegetable margarine (50 g)
• 1/3 cup wheat flour (100 g)
• Salt
• Nutmeg

Preparation

• In a saucepan, melt the butter over low heat.
• Once the butter has melted, add the flour and brown everything for about ten minutes, stirring constantly, until the flour loses its basic taste.
• Gradually add the milk. Milk at room temperature is ideal. Gradually mix the preparation using a whisk to obtain a homogeneous texture without lumps.
• Add salt and nutmeg according to your taste.
• Once the sauce is ready, all you have to do is incorporate it into your stuffed peppers just before the last step, that is to say just before browning the peppers in the oven.

2. Recipe for peppers stuffed with quinoa and broccoli

For those who prefer vegan or vegetarian recipes, this recipe is perfect.

The garnish includes broccoli and other healthy vegetables such as zucchini, cherry tomatoes and garlic. On your apron!

Ingredients

• 3 red peppers
• 80 g of quinoa
• 1/2 broccoli
• 1 zucchini
• 100 g cherry tomatoes
• 1 clove of garlic
• Salt, pepper and oregano
• extra virgin olive oil
• 1 teaspoon of curry (optional)

Preparation

• First, in a saucepan, cook the previously washed and rinsed quinoa for about 20 minutes or until you notice that the cooking is just right.
• Meanwhile, peel and chop the onion, broccoli, zucchini, garlic and cherry tomatoes.
• Then, fry the vegetables in a pan over medium heat with extra virgin olive oil.
• Now mix the previously cooked quinoa with the vegetables you have just browned. Add pepper, salt, oregano and curry according to your taste.
• Cut the peppers in half, remove seeds and other impurities, then wash them.
• Place the peppers in an oven dish or on a baking sheet and distribute the previously prepared mixture in each pepper half.
• Bake everything in your oven previously heated to 180ºC (up and down, if possible) for about twenty minutes.
• All you have to do is remove your preparation from the oven, then let it cool for a few minutes.

As we did for the previous recipe, it is possible to incorporate bechamel sauce or grated cheese in the basic preparation.

If you want this recipe to remain vegan, opt for a bechamel sauce made from vegetable milk or vegan cheese (with cashew nuts or nutritional yeast).

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