Description

These vibrant stuffed bell peppers are filled with a flavorful quinoa and vegetable mixture, with an optional seafood twist for pescetarian diets. They offer a balanced, nutrient-rich meal ideal for prediabetic, Wegovy, and healthy meal plans.

Ingredients

Scale

4 large bell peppers (mixed colors)

2 cups cooked quinoa

2 tbsp olive oil

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1 cup diced tomatoes

1 cup chopped spinach or kale

2 tbsp chopped fresh parsley or basil

1 tbsp lemon juice

salt to taste

pepper to taste

1/2 cup cooked shrimp or tuna (optional)

1/4 cup low-fat feta cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C).

2. Slice tops off bell peppers, remove seeds, and trim bases so they stand upright.

3. Heat olive oil in a nonstick skillet over medium heat.

4. Add onion and cook until translucent, about 3 minutes.

5. Stir in garlic and cook until fragrant, about 1 minute.

6. Add diced tomatoes and greens, cooking until tomatoes soften and greens wilt.

7. Fold in cooked quinoa and chopped herbs, season with salt, pepper, and lemon juice.

8. Stir in cooked shrimp or tuna if using, then remove from heat and taste for seasoning.

9. Arrange peppers in a baking dish and fill each with the quinoa mixture.

10. Brush pepper edges with olive oil, cover with foil, and bake for 25 minutes.

11. Remove foil, sprinkle with feta if desired, and bake uncovered for 10–15 minutes until peppers are tender.

12. Let cool for 5 minutes, then serve with a side salad or yogurt dip.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: main dish
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 stuffed pepper
Calories: 250
Sugar: 6
Sodium: 300
Fat: 9
Saturated Fat: 1.5
Unsaturated Fat: 7.5
Trans Fat: 0
Carbohydrates: 30
Fiber: 6
Protein: 10
Cholesterol: 20

Keywords: stuffed peppers, quinoa recipes, pescetarian meals, healthy meals, prediabetic recipes, wegovy friendly, colorful dinner