By Mayo Clinic Team

Dietitian’s tip:

Stuffed peppers are generally produced with ground meat, but this variation is a hearty blend of quinoa, walnuts and veggies.

Selection of servings

Serves four

  1. High Fiber
  2. Nutritious carb


  1. one cup raw quinoa
  2. one tablespoon olive oil
  3. one cup chopped zucchini
  4. 2 cups chopped tomato
  5. one/2 cup chopped onion
  6. one stalk celery, chopped
  7. 2 tablespoons chopped walnuts
  8. three garlic cloves, chopped
  9. 2 teaspoons chopped fresh thyme
  10. one teaspoon salt
  11. one/2 teaspoon ground black pepper
  12. 2 teaspoons Parmesan cheese
  13. 2 massive bell peppers, reduce in half


Heat the oven to 350 F. Cook dinner quinoa in accordance to package deal directions. Set apart.

Heat a massive saute pan to medium-high warmth. Add oil, zucchini, tomatoes, onion, celery, walnuts, garlic and thyme. Minimize warmth to medium immediately after 2 minutes. At the time vegetables are tender, include cooked quinoa, salt, pepper and cheese.

Place the pepper halves on a baking sheet. Place one/2 cup of the quinoa and vegetable mixture into each individual pepper half. Deal with with foil and bake for fifteen to 20 minutes. Uncover and bake for an supplemental five minutes until finally peppers are cooked to sought after doneness.

Nutritional examination for each serving

Serving size: one pepper half

  • Calories 313
  • Complete fats thirteen g
  • Saturated fats three g
  • Trans fats g
  • Monounsaturated fats four g
  • Cholesterol 9 mg
  • Sodium 674 mg
  • Complete carbohydrate 38 g
  • Nutritional fiber 7 g
  • Complete sugars ten g
  • Protein thirteen g
  • Additional sugars g

Developed by the government wellness chef and registered dietitians at the Mayo Clinic Nutritious Living Software.