Thursday, June 1, 2023


                                              Shrimp and Quinoa Stuffed Bell Peppers:


  • 4 bell peppers (any color), tops removed and seeds removed
  • 1 pound shrimp, peeled and deveined
  • 1 cup cooked quinoa
  • 1 small onion, diced
  • 1 zucchini, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Grated Parmesan cheese for topping (optional)


  • Preheat the oven to 375°F (190°C).
  • In a skillet, heat olive oil over medium heat.
  • Add the onion and garlic to the skillet and sauté for about 2 minutes until softened.
  • Add the shrimp, zucchini, dried oregano, paprika, salt, and pepper to the skillet. Cook for about 3-4 minutes until the shrimp are pink and cooked through.
  • Remove from heat and stir in the cooked quinoa.
  • Stuff the mixture into the hollowed-out bell peppers.
  • Place the stuffed bell peppers in a baking dish and cover with foil.
  • Bake for about 25-30 minutes or until the peppers are tender.
  • Remove the foil and sprinkle with grated Parmesan cheese, if desired. Bake for an additional 5 minutes until the cheese is melted and bubbly.
  • Note: This recipe provides a balanced combination of protein, vegetables, and whole grains. Customize the filling with your favorite ingredients. Serve the stuffed bell peppers as a satisfying and nutritious meal.

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