Stuffed Peppers – Halloween Style!
I love stuffed peppers! They are filling, relatively easy to put together and they freeze well (a must in my house!)
AS many of you know I am a coach with Team Beachbody and they are always testing and coming up with great recipes that follow a variety of food/clean eating plans. The following recipe takes stuffed peppers up a notch by adding a halloween twist!
“What I love about this jack-o’-lantern stuffed peppers recipe is that it’s a festive twist on a savory dish that lets my family enjoy the holiday with a little less sugar. They’re a fun Halloween treat to prepare for your kids and something you can feel great about them digging into! The fun part is in carving the bell peppers, which act as edible jack-o’-lanterns. You’ll want a sharp knife for this, and ideally one that’s small enough to make tiny cuts (a paring knife works well). Then you’ll simply carve out little eyes, a nose, and a smile. And ta-da, the hard part is over!”
The original recipe contains meat, If you are looking for a lighter version or vegan version this Quinoa Stuffing is a great option. It has a Tex Mex flavor to it and is basically a chop it, dump it, mix it recipe. I also have another vegan stuffing recipe that has a balsamic base to it you can find that here.
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 16 servings, ⅔ cup each
2 Tbsp . olive oil
1 medium onion , chopped
2 cloves garlic , finely chopped
8 medium celery stalks , chopped (about 4 cups)
2 medium green apples , with peel (about 2 cups)
4 cups low-sodium organic vegetable broth
2 cups dry quinoa , rinsed
1 tsp . sea salt
1 tsp . ground cumin
½ tsp . ground black pepper
½ cup dried cranberries
½ cup chopped fresh cilantro
½ cup pine nuts
Heat oil in medium saucepan over medium-high heat.
Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
Add cranberries. Cover and let stand for 5 minutes.
Add cilantro and pine nuts; fluff with fork and serve.
Nutritional Information (per serving):
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 196 mg
Carbohydrates: 22 g
Fiber: 3 g
Sugars: 6 g
Protein: 4 g
If you follow any of the Team Beachbody workouts with meals plans here is a breakdown of how the quinoa recipe will fit into your day.
Body Beast Portions
21 Day Fix/Extreme/Fixate Containers
AS always, I’ll see you on the other side!!