This is an easy, delicious, and healthy side. At first when I made this I thought, am I a 1950’s housewife?? I feel like bell stuffed peppers went out of style with green Jello molds filled to the brim with fruit.
When I tried my creation, I understood the obsession with these colorful flavor bowls. I said pass me the smokes and paint me with lead the 50’s are back!
I put a bit of a healthy twist with the quinoa and veggies but the two kinds of cheese bring it back to what you might want in a side. As with most things I cook, you can add meat to this if you want it less vegetarian. Ground turkey or beef cooked separate, or even some andouille sausage for a little spice.
I’ve also had leftovers a few days later that we’re still just as good as when I made them, so it holds up. If you’re afraid of the quinoa, don’t be. It’s really easy and it cooks fast. Make sure you rinse the quinoa though, otherwise, the taste will be a little too earthy. So channel your inner Betty Draper and get to making this stop light dish!
Recipe:
3-4 red, green, yellow bell peppers
1 serving Red quinoa
1/2 cup Feta
1 Cup Baby Bella mushrooms
1/4 large red onion
1/4 cup Parsley 1/4 cup
I cup roasted corn
Cheddar or shredded taco cheese
Optional- black beans, turkey, beef, andouille sausage
1) Cut the peppers in half and take the seeds out.
2) Make the quinoa according to package instructions enough for about one serving.
3) Combine in a bowl the quinoa and the rest of the ingredients except the cheddar.
4) Spoon into peppers top with cheddar and bake for 20-30 min.
