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A tasty side dish or mean course for Meatless Monday these bell peppers are stuffed with a spicy quinoa zucchini mixture that's a great way to add some flavor to the table.
They make a fiery addition to any main course and can even be used for a tasty, comforting lunch too.
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Mix in the veggies and cook until soft before adding in the cooked quinoa.
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Stuff the peppers and bake in the oven.
Serve the bell peppers either as whole peppers stuffed standing up (in which case flatten the bottom as much as possible, or sliced in half and stuffed on their sides (thus doubling the servings).
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