By Mayo Clinic Workers

Dietitian’s idea:

Stuffed peppers are normally made with floor meat, but this variation is a hearty combine of quinoa, walnuts and veggies.

Quantity of servings

Serves four

  1. Significant Fiber
  2. Balanced carb


  1. 1 cup raw quinoa
  2. 1 tablespoon olive oil
  3. 1 cup chopped zucchini
  4. two cups chopped tomato
  5. 1/two cup chopped onion
  6. 1 stalk celery, chopped
  7. two tablespoons chopped walnuts
  8. 3 garlic cloves, chopped
  9. two teaspoons chopped fresh thyme
  10. 1 teaspoon salt
  11. 1/two teaspoon floor black pepper
  12. two teaspoons Parmesan cheese
  13. two huge bell peppers, lower in 50 %


Heat the oven to 350 F. Cook dinner quinoa in accordance to deal instructions. Established aside.

Heat a huge saute pan to medium-substantial warmth. Add oil, zucchini, tomatoes, onion, celery, walnuts, garlic and thyme. Lower warmth to medium after two minutes. As soon as vegetables are tender, add cooked quinoa, salt, pepper and cheese.

Area the pepper halves on a baking sheet. Area 1/two cup of the quinoa and vegetable combination into every single pepper 50 %. Address with foil and bake for 15 to twenty minutes. Uncover and bake for an more five minutes until peppers are cooked to sought after doneness.

Nutritional examination for every serving

Serving dimensions: 1 pepper 50 %

  • Calories 313
  • Full fat 13 g
  • Saturated fat 3 g
  • Trans fat g
  • Monounsaturated fat four g
  • Cholesterol nine mg
  • Sodium 674 mg
  • Full carbohydrate 38 g
  • Nutritional fiber 7 g
  • Full sugars ten g
  • Protein 13 g
  • Added sugars g

Designed by the govt wellness chef and registered dietitians at the Mayo Clinic Balanced Residing System.