Time: 50 minutes
- 1 medium red or green bell pepper
- 1/3 cup cooked quinoa
- 1/3 cup tomatoes, chopped
- 1/3 cup zucchini, grated
- 1 tablespoon basil or parsley, minced
- 2 tablespoons parmesan or Romano cheese, grated and divided
- 1 tablespoon pine nuts, divided
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- ½ teaspoon garlic, minced
- Salt and freshly ground black pepper
- Preheat oven to 375F.
- Cut top off of bell pepper and remove seeds and ribs, leaving remaining pepper intact. Trim bottom slightly, if necessary, so it will stand up straight.
- Combine quinoa, tomatoes, zucchini, basil or parsley, 1 tablespoon of cheese, 2 teaspoons of pine nuts, lemon juice, oil, and garlic in medium bowl. Season with salt and black pepper to taste.
- Place bell pepper in baking dish and add enough water to come halfway up sides of dish.
- Cover with foil and bake for 30 minutes. Top pepper with remaining 1 tablespoon of cheese and 1 teaspoon of pine nuts and bake, uncovered, for 15 more minutes or until cheese is melted and the nuts are golden.
WHY WE LOVE THIS RECIPE
Quinoa lives up to its “super grain” status. Not only is it a protein packed grain but it goes well with pretty much anything from fish to beans to simply coupling it with veggies. Bell peppers bring in the vitamin C, which is a superfood for your skin and zucchini contains flavonoids that help prevent oxidative damage to your cells, which causes aging. The zucchini and tomatoes are two veggies we find most people love and they are both filled with not only nutrients, but the water volume and fiber help to fill you up. Parsley, garlic and lemon juice are almost zero calorie ingredients, which pumps up the flavor and nutrients of the dish. This veggie recipe makes a perfect lunch or dinner – you can even double the recipe and save some time for an easy and nutritious lunch the next day.