Stuffed Italian Green Peppers

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Winter has crept its way back into Chicago and I have commenced cooking dinners that produce good leftovers.  As much as I love salad, eating one for lunch in cold weather just doesn’t cut it for me.  I’m usually cold in my office and in the summer I can take a walk outside to warm up, in the winter not so much.  So during wintertime I want a hot lunch to warm me up. Good thing I found an anti-fatigue mat supplier to keep me relaxed when I am in the office.

Last week I made my first batch of stuffed green peppers for the season because they make great leftovers.  I normally make them with  ground turkey and brown rice but I seem to have an embracing  abundance of quinoa currently in my cupboard.  Hello, I’m Delane and I have a quinoa shopping problem.   

I decided to forego meat and added my favorite pasta ingredients to the quinoa and they turned out pretty darn great.  The quinoa combined with the mushrooms created a great texture. The other praiseworthy attribute of this dish is each pepper has ONLY 315 calories and the portion is very large.  I’ve tired eating two and could not finish both.  And, the protein in the quinoa  helps keep me felling full until dinner.   

If you’re looking for a filling low calorie hot dinner with good leftovers I highly recommending making these peppers.  I don’t think you will be disappointed.  

Print

Stuffed Italian Green Peppers

Prep Time 15 minutes

Cook Time 30 minutes

Servings 6

Ingredients

• 1 teaspoon olive oil
• 2 to matoes diced
• 6 green bell peppers
• 1 large onion diced
• 1/2 cup Parmesan cheese grated
• 1/4 cup fresh basil leaves torn
• 1 teaspoon crushed red pepper
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups oyster mushrooms stems removed and cut into small pieces
• 2 cups uncooked quinoa about 4 cups cooked

Instructions

1. Cut tops off of green peppers and remove core and seeds.
2. Preheat oven to 400 degrees.
3. Cook quinoa according to package.
4. In a skillet heat oil on medium heat. Add onions and mushroom. Cook until soft. Add tomatoes, cheese, basil, red pepper, salt and pepper. Mix until combined.
5. Add Quinoa to vegetables. Mix until Combined.
6. Scoop quinoa mixture into peppers and top pepper caps, place in a baking pan. Cook for 25-20 minutes or until green pepper softens and pepper tops being to brown.
7. Enjoy.