I've replaced the traditional ingredient with quinoa in my recipe, making the peppers even more filling, delicate, and nutrient-rich. The result? They are the best-stuffed peppers I've ever made.

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Swap Option: Stuffed peppers are a great way to use up leftover grains, and cooked jasmine rice, brown rice or orzo can all be used in place of quinoa. While classic spanakopita uses spinach ...

Start your day right with a nourishing quinoa breakfast bowl. Combine cooked quinoa with almond milk or any plant-based milk of choice, along with fruits such as berries or bananas for natural ...

A vibrant and nutritious dish featuring bell peppers stuffed with a Mediterranean-inspired quinoa mixture, packed with heart-healthy ingredients and anti-inflammatory spices. 1) Preheat oven - Set ...

Roasted red pepper hummus is a delicious twist on the classic dip. Blend chickpeas, tahini, lemon juice, garlic, and roasted ...

Nothing better than a fried chicken breast stuffed with a mouth-watering mix of quinoa, bell peppers, garlic, onion and cheese. First prepare the tartar sauce by adding mayonnaise to a bowl. Mix in ...

I liked to use the meat from a rotisserie chicken in these stuffed peppers, but any leftover cooked chicken (or leftover Thanksgiving turkey!) would be delicious here. The finished peppers can ...

Remove from heat, and pour into the bowl of quinoa. Stir all ingredients well to combine. Pour ¼ cup water to the bottom of a 9 x 13” baking dish. Place your peppers, cut side up into the dish.