Italian Veggie Stuffed Peppers
Italian Veggie Stuffed Peppers
Prep 15 min | Cook 25 min | Total 40 min
Colorful bell peppers stuffed with quinoa, marinara, and roasted veggies—a freezer-friendly Italian classic.
★ ★ ★ ★ ☆ 14,800 home cooks
Prep Tips
Use pre-cooked quinoa to save time. Freeze unbaked peppers for up to 3 months.
What You’ll Need
4 bell peppers, halved lengthwise
1 cup cooked quinoa
1 cup marinara sauce (low-sodium)
1 zucchini, diced
½ cup mushrooms, diced
¼ cup red onion, diced
½ tsp Italian seasoning
¼ cup part-skim mozzarella
Blades to Use
DICER
Instructions
Step 1
Preheat oven to 375°F (190°C). Dice zucchini, mushrooms, and onion with DICER blade.
Step 2
Mix quinoa, marinara, diced veggies, and Italian seasoning in a bowl.
Step 3
Stuff pepper halves and top with mozzarella.
Step 4
Bake 25 minutes until peppers soften.
Nutrition per Serving (2 halves)
Calories 220
Protein 10g
Carbohydrates 35g
Fat 5g
Fiber 6g
Sugar 9g
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