Bell Pepper Stuffed with Veggies & Quinoa



Sautéed mushroom, carrot, spinach and quinoa make a lovely stuffing for slow-baked bell peppers, which are then covered with a simple tomato sauce.

This meal contains no gluten or dairy products.

SKU: 2-13

Bell peppers are a great source of carotenoids and vitamin C, as well as health-supportive sulfur compounds similar to those found in onions, garlic and cruciferous vegetables.

Quinoa is a protein-rich, high-fiber grain containing iron, lysine, riboflavin, magnesium and manganese.

Tomatoes are high in lycopene, vitamin C, beta-carotene and potassium.

Mushrooms are a good source of B vitamins, selenium, copper, potassium, an antioxidant compound called ergothioneine, and immunity-stimulating beta-glucans.

Spinach is a nutrient-packed green rich in protein, potassium, calcium, iron, and vitamin A.

Carrots are high in the antioxidants beta-carotene and vitamin C, as well as fiber, folate, potassium and manganese.

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