Quinoa stuffed peppers

Ingredients

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

Directions

Warmth the oven to 350 F. Cook dinner quinoa in step with bundle instructions. Assign aside.

Warmth a natty saute pan to medium-excessive heat. Add oil, zucchini, tomatoes, onion, celery, walnuts, garlic and thyme. Lower heat to medium after 2 minutes. As soon as greens are serene, add cooked quinoa, salt, pepper and cheese.

Assign the pepper halves on a baking sheet. Assign 1/2 cup of the quinoa and vegetable mixture into each pepper half of. Duvet with foil and bake for 15 to 20 minutes. Jabber and bake for a further 5 minutes until peppers are cooked to desired doneness.

Created by the govtwellness chef and registered dietitians on the Mayo Health heart Healthy Dwelling Program.