Quinoa And Butternut Stuffed Peppers
Posted on May 28 2020
Bell peppers roasted to perfection and stuffed with quinoa and roast butternut squash, topped with creamy avocado and a dash of salt and pepper. It’s simple, it’s easy to make, but it’s a show-stopper of a healthy side dish, or light vegan lunch. You NEED to try these Quinoa And Butternut Stuffed Peppers ASAP!
Sometimes healthy eating can seem like a lot of work, with all the chopping and slicing and endless prep. NOT that I don’t think it’s worth it most days, but still, we all have those moments…
Speaking of, can we just take a moment to acknowledge the fact that we (here in South Africa) have been in lockdown for what seems like F O R E V E R, and we’re only on level 3!!! OMG.
BUT. Quinoa And Butternut Stuffed Peppers are here to save the day!
Or at least brighten the day somewhat as they are:
- SO tasty
- Take just 30 minutes from start to finish (5 minutes prep!)
- Full of textures and flavours and fibre and alllll the nutrients
- Gluten free, diary free, vegan / vegetarian
- They’re wonderfully easy on the eye, and so good for you
Here’s how to make THE BEST Quinoa And Butternut Stuffed Peppers –
- Roast bell pepper halves and butternut squash in the oven until tender
- Stir together cooked quinoa, roasted butternut, olive oil, salt and pepper
- Stuff peppers with above mentioned delicious mix, top with avocado as desired
- Serve and feel smug 🙂
Ideal to serve with an easy lunch or dinner if you have friends over, and perfect as a healthy vegan / vegetarian meal if that’s what you’re in the mood for.
These stuffed peppers can be made ahead of time and warmed up just before you serve them, only add the avocado after warming, right when it’s time to dish up.
You should also try these delicious and healthy side dishes – Roast Beet Butternut Basil Goat Cheese Salad, my Golden Spice Roasted Cauliflower, my Couscous Stuffed Gem Squash With Roasted Chickpeas and my Crispy Caramelised Roasted Butternut Squash.
Back to the scrumptious recipe at hand.
Swap out the quinoa for anything you may have left-over in your fridge. Like brown rice, couscous, barley, or even lentils or split peas would work quite nicely.
Don’t be afraid to make these stuffed peppers your own!
I love to think of recipes as a guideline, and get creative with whatever I have on-hand. That’s how most of the best dishes come about.
On a more personal note, how is everyone doing out there? Are you still in the social distancing phase like us? Or has your home town started opening up?
I’d love to know where everyone is reading from and what your world looks like right now, drop a note in the comments.
ALSO, if you try these Quinoa And Butternut Stuffed Peppers (which you totally should) what did you think of them? Please do let me know!
Here’s the easy, nutritious recipe ->
Bell peppers roasted to perfection and stuffed with quinoa and roast butternut squash, topped with creamy avocado and a dash of salt and pepper. It’s simple, it’s easy to make, but it’s a show-stopper of a healthy side dish, or light vegan lunch.
- 2 large bell peppers , I used red and yellow
- 1 cup butternut squash , sliced into small cubes
- 2 tbsp olive oil
- Himalayan pink salt
- ground black pepper
- 1 cup quinoa , cooked
- 1/2 small avocado , sliced into small cubes
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Preheat oven to 200°C (392°F).
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Slice peppers in half length-ways, leaving the stalks on, remove pips. Place on a baking sheet with butternut cubes, drizzle with olive oil, season with pink salt and black pepper and bake for 25 – 30 minutes or until tender.
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In a small bowl, mix the quinoa and roast butternut together with a drizzle of olive oil, salt and pepper to taste and spoon into the cooked peppers. Top with avocado as desired.
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Serve alongside a main or alone as a light lunch. ENJOY!
These stuffed peppers can be prepared in advance and then warmed up. Only add the avocado right before serving.
