It’s the weekend and that means I have the extra time to prepare some healthy food. I have grown to love to cook, even though I am not the most advanced chef. Still, preparing healthy recipes is easy to do.
For this Saturday’s eats I decided to prepare vegetarian-friendly stuffed peppers. I used organic yellow, orange and red peppers, one package of garden vegetable quinoa, organic tomato sauce and vegan-friendly cheese.
To make the stuffed peppers, wash them under cool water and slice off the tops. Put the tops to the side be causes you will need them later.
Scoop out the middle part (the seeds and stem) so that the peppers are hollowed out.
Preheat the oven to 350 degrees F and in the meantime, boil water and cook your quinoa according to the package. As your quinoa is cooking, put the peppers on a baking sheet and cook for about 20 minutes.
When the quinoa is finished mix in some tomato sauce and sprinkle in cheese. Then stuff your peppers and put on the tops so you have a full pepper again.
Bake for another 20 minutes and then enjoy!
Along with my stuffed peppers, I popped falafel balls in the oven. These were pre made (I know!), but ironically they were a pepper blend as well. They were so tasty and the perfect treat to pair with a pepper.
I love that I have plenty of leftovers to take to work for lunch, so at least I have some meal prep already done before Monday!