Sometimes a dish is just so beautiful, it makes us feel good just looking at it and this is the case with our healthy stuffed pepper recipe! Peppers come in so many shapes, sizes and colors and are just packed full of nutrition which is why this is one of my favorite recipes.
This healthy stuffed pepper recipe contains all the nutrients of peppers, including phytonutrients (containing cartenoids, flavonoids, phenolic acid), vitamin C, vitamin A, vitamin B6 and folate. They also contain fiber which is helpful for digestion and blood sugar regulation.
Recent studies have found encouraging results that show carotenoid levels withstood being frozen and did not significantly fall, so this dish could be made in bulk and frozen for easy future meals.
Another health benefit of eating peppers is that they aid in controlling ‘bad’ cholesterol and diabetes, according to Care2 Healthy Living,
The capsaicin in bell peppers has multiple health benefits. Studies show that it reduces ‘bad’ cholesterol, controls diabetes, brings relief from pain and eases inflammation.
Healthy Stuffed Pepper Recipe
1 cup quinoa
2 cups water
1 stock cube
1 tbsp nutritional yeast (optional)
2 tsp ground cumin seed
½ fresh medium chili
2 cloves garlic
1 can black beans or 2 cups cooked dried beans
1 cup sweetcorn kernels
Bag of multi-colored peppers of choice
Combine quinoa, water and stock cube and bring to a boil and then reduce to a simmer until all the water has been absorbed.
Mix cooked quinoa with nutritional yeast (optional), cumin, chili, garlic, beans and corn and mix thoroughly.
Slice open the tops of the peppers, removing the stem and seeds. Stuff each generously with the mixture and lay on a prepared baking pan. Paint the peppers with a neutral high heat oil and bake for 30 minutes covered at 375F. Then remove the cover and bake for a further 15 minutes at 400F or until golden brown.
Source: Saving the Green