If you’re of a certain age and grew up eating the typical American diet, chances are you never even heard of quinoa until the past decade or so. But this tiny South American pseudograin (“pseudograins” are the seeds & grasses commonly categorized as grains) has certainly taken the world by storm over the past several years. So much so that the United Nations even named 2013 as “The International Year of Quinoa.”
Because it’s gluten-free, quinoa is a good choice for celiacs and anyone following any type of gluten-free diet. One cup of cooked quinoa also packs a powerful nutritional punch. It’s got 222 calories, 5.2 grams of fiber, 8.1 grams of protein, and 3.6 grams of fat. It also supplies 30% of the daily recommended value of magnesium, which so many of us are deficient in.
Quinoa is one of the rare plant products that is a complete protein. This means that it has all 9 of the essential amino acids that your body needs to make important biochemicals such as hormones and neurotransmitters. (Note: they’re called “essential” amino acids because your body can’t make them on its own − you must get them from food sources.)
For this tasty recipe you cook your quinoa in plain Bone Broth Protein powder, which ups the protein content significantly before using it to stuff the peppers. Hint: You can also add a scoop the pure bone broth protein powder when cooking rice, couscous, or quinoa as a side dish.
Bone broths are a good source of minerals and are rich in amino acids, especially glycine and proline. Glycine supports detoxification and is used by the body to make hemoglobin, bile salts, and other natural chemicals. Proline supports skin health, especially in combination with vitamin C. Bell peppers are a good source of vitamin C.
While the recipe shows red bell peppers, feel free to substitute green peppers, yellow peppers, or orange peppers − or even use a variety of pepper colors for an extra pretty presentation.
One important note is to use organic or no spray peppers whenever possible. Bell peppers are on the Environmental Working Groups Dirty Dozen list of the produce with the highest pesticide residue. By purchasing organic peppers, you’ll avoid consuming these harmful chemicals.
- 2 cups water
- 1 cup quinoa, rinsed and drained
- 2 bell peppers, halved and seeded
- 1 teaspoon olive oil plus additional for drizzling
- 1 onion, chopped
- 1 zucchini, chopped
- 2 tablespoons garlic, minced
- 1 tablespoon dried Italian seasoning
- ½ cup fresh parsley, chopped
- 1 scoop of Organixx Plain Bone Broth Protein powder
- Preheat oven to 450 degrees F.
- Combine water, bone broth powder, and quinoa in a medium saucepan. Bring to a boil. Reduce heat to low, cover and cook for 15 minutes.
- Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
- Meanwhile, sprinkle bell peppers with salt and pepper. Place on baking sheet and roast cut side down until skin begins to char, about 20 minutes.
- Remove from oven and reduce oven temperature to 375 degrees F.
- While bell peppers roast, heat oil in a skillet over medium heat. Add onion, zucchini, garlic, and Italian seasoning. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 10–12 minutes. Add reserved quinoa. Sprinkle with parsley and stir to combine.
- Turn bell peppers cut side up and fill halves evenly with quinoa mixture. Drizzle with oil as desired. Heat in the oven until warmed through.
Serves 3. Per Serving:
Calories: 329.6 | Total Fat: 6 g | Total Carbohydrate: 53.4 g | Dietary Fiber: 7.5 g | Protein: 17.2 g