Stuffed Red Peppers with Quinoa, Zucchini, and Feta Cheese

Serves 4. Prep time: 10 minutes. Cook time: 30 minutes

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1 zucchini, diced
  • 2 cups cooked quinoa
  • Pinch sea salt
  • Freshly ground black pepper
  • 4 bell peppers (red, orange, or yellow)
  • ½ cup feta cheese crumbles (optional)
 

Instructions

  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a medium skillet over medium-high heat. Add the zucchini and sauté until slightly tender, 2 to 3 minutes. Transfer the zucchini to a large bowl.
  3. Add the quinoa to the bowl of zucchini, and season with salt and pepper. Stir to combine well. Set aside.
  4. Cut off the tops of the bell peppers and remove the seeds and ribs from inside. Stuff the peppers with the quinoa mixture.
  5. Place the stuffed peppers in an 8-by-8-inch baking dish. Cover with aluminum foil and bake for 20 minutes.
  6. Remove the peppers from the oven and add the feta to the top of each pepper (if using). Re-cover with the foil and bake for an additional 5 minutes.

 

Per Serving (1 pepper): Calories: 154, Carbohydrates: 27g, Fat: 3g, Protein: 6g, Fiber: 5g, Sodium: 90mg

Recipe kindly provided by Fit Fab FODMAP from the book The Low-FODMAP Diet for Beginners: A 7-Day Plan to Beat Bloat and Soothe Your Gut with Recipes for Fast IBS Relief