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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.
Quinoa is one of the few plant-based foods that contain all essential amino acids. Meaning, you don't need to add anything to the stuffed peppers if you don't want to.
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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.
Meal Prep The Sutffed Peppers: Fully make the gluten-free peppers and store in air-tight containers in the fridge. They tend to last 3-4 days in the fridge and still taste great when reheated in the microwave or oven.
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