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  • 1/2c dry quinoa
  • 1/2c water
  • 1/2c low sodium veggie broth
  • 1tbsp extra virgin olive oil
  • 1/2c onion, chopped
  • 3 cloves of garlic, minced
  • 4 large peppers
  • 4tbsp parmesan reggiano


HEAT oven to 375ºF

  1. Bring water and veggie broth to a boil. Add quinoa and cook for 15 minutes
  2. Heat oil in a pan on medium heat
  3. Add onion and sauté for 3-5 minutes
  4. Add garlic and sauté for 1-2 minutes
  5. Add onion and garlic to quinoa and mix thoroughly
  6. Chop off the tops of the peppers and hollow out the insides
  7. Add the quinoa mixture to the peppers and place them in a dish with high sides so that they all stand up
  8. Sprinkle parmesan on top of peppers and cook for 25 – 30 minutes (until cheese is melted and peppers are cooked)

Eat up!

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