Cheesy Quinoa Stuffed Peppers


  • ½ cup quinoa
  • 1 cup vegetable broth
  • 3 cloves garlic, minced
  • 2 cups baby spinach, chopped
  • 1 cup cherry tomatoes, chopped
  • 1 cups ricotta cheese, part-skim
  • ½ cup + 2 tablespoons shredded parmesan cheese, divided
  • 2 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 yellow bell peppers, halved vertically with seeds removed
  • 1 tablespoon extra-virgin olive oil
  • 3 leaves basil, chopped


Preheat oven to 425 F

Add quinoa and vegetable broth in a pot over medium-high heat. After it boils, reduce heat and cover. Cook for 15-20 minutes or until vegetable broth is completely absorbed.

While the quinoa is cooking, combine garlic, spinach, tomatoes, ricotta cheese, ½ cup Parmesan cheese, Italian seasoning, salt and pepper in a bowl until well mixed. Add quinoa to the mixture and stuff mixture into the bell pepper halves. Place bell peppers on 9x13 pan. Drizzle olive oil and sprinkle 2 tablespoons Parmesan cheese on the top.

Bake peppers for 20-25 minutes or until lightly browned. Garnish with Parmesan and fresh basil.

Yield: 8 bell pepper halves
Nutrient Breakdown: Calories 191, Fat 9g (saturated fat 4g), Cholesterol 19mg, Sodium 278mg, Carbohydrate 17g, Fiber 3g, Protein 12g
Carbohydrate Choice: 1 carbohydrate, 1 protein, 1 fat