These quinoa stuffed peppers are gluten free, high in protein, fiber and essential amino acids. They are amazingly flavourful, delicious and so satisfying!
6bell peppers, seeded
3cloves garlic, minced
1carrot peeled and diced
90gbaby corn, diced
90ggreen beans, diced
1/2small onion diced
Salt and pepper to taste
Heat 2 tablespoon of olive oil in a large skillet over medium-high heat. Add carrots, onion, green beans, baby corn and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the vegetables are soft. Increase heat to high, add the cooked quinoa and stir until combined. Continue stirring for an additional 1-2 minutes to fry the quinoa. Remove from heat.
To prepare the peppers, remove the "lids" of the 6 yellow peppers with a knife and also discard all the seeds. Fill the peppers with quinoa. Place the stuffed peppers into the prepared baking dish and bake at 180 for about 25-30 minutes or until the peppers are softened but not mushy.
Remove stuffed peppers from the oven and let sit 5 minutes before serving.