Monday, July 18, 2016

Peppers stuffed with Quinoa - Recipe

Here's a great recipe for Meatless Mondays - Bell Peppers Stuffed with Quinoa, Zucchini, and Tofu. These are healthy and absolutely satisfying. They are also easy to pack for lunch the next day!

  • 4 bell peppers, any color, cut in half with seeds and ribs removed
  • 1 cup quinoa, cooked in water or veggie broth
  • 1 zucchini, chopped into 1/4" - 1/2" pieces
  • 1 package firm or dry tofu, drained first and then chopped in to 1/4" - 1/2" pieces
  • Soyaki sauce to taste

  1. wash and cut all of the veggies
  2. if using firm tofu rather than dried tofu, drain the tofu for 20 minutes by placing the tofu on a plate and placing a heavy plate on top of it
  3. after draining the tofu, chop and marinate it in the sauce for 20 minutes
  4. prepare the quinoa on the stovetop according to the instructions on the package
  5. mix the quinoa, zucchini, and tofu together in the marinade
  6. stuff the peppers with the mixture and bake at 350F degrees for 40 minutes

  • Add or substitute in any veggies you like - celery, carrots, onions, mushrooms, kale - the list is endless!
  • I used Soyaki sauce from Trader Joe's, but you can use Teriyaki, Sriracha BBQ, salad dressings - anything you prefer!

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