Quinoa Stuffed Peppers

Healthy, vegetarian, gluten-free, low fat, low calorie and also delicious? It’s true!

I know the classic preparation for a meal like this usually includes ground beef, but the protein packed, heartiness from fiber laden rosemary and olive oil quinoa, beans and corn really do the trick. There’s a hint of creaminess from my go-to Laughing Cow garlic and herb soft cheese, slight acidity from stewed tomatoes, and a punch of heat from a blanket of pepper jack melted over top.

The beautiful red and yellow peppers are not only eye-appealing, but also a perfect vessel for this savory filling. The peppers take on a slight sweetness when roasted in the oven while still maintaining their form, and balance out the garlicky sautéed spinach and flavorful, textural components running evenly throughout.

I created this for our friends last night and served it with a fresh side salad. I am pleased to report that the meal received very positive reviews. Even from Hubby. And Hubby really loves his meat dishes.

Ingredients:

2 red peppers

2 yellow peppers

1 box quinoa blend with rosemary and olive oil

4 slices reduced fat pepper jack cheese

2 wedges garlic and herb Laughing Cow cheese

1 (15 oz.) can fresh cut whole kernel corn, rinsed and drained

1 cup black beans, rinsed and drained

1 (10 oz.) bag frozen spinach, defrosted

1 (14.5 oz.) can stewed tomatoes

1 tablespoon minced garlic

Olive oil (for quinoa)