Tomato and Feta-Stuffed Peppers with Quinoa
Quinoa is rich in antioxidants which can prevent damage to your heart and other organs. The fiber in quinoa can also help with cholesterol and blood sugar levels, lowering your risk of diabetes and heart disease. Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. Tomatoes are also a great source of vitamin C, potassium, folate, and vitamin K. Red peppers are an excellent source of vitamins A and C. One red pepper provides you with 47 percent of your daily recommended intake of vitamin A and 159 percent of your vitamin C.
Ingredients
1 pint organic cherry tomatoes, cut in half
1 (6 oz) crumbled feta cheese
3 T olive oil, divided
¼ teaspoon black pepper
6 large red bell peppers, cut lengthwise in half
1 ½ cups uncooked quinoa
½ teaspoon salt
1. Preheat oven to 400 degrees
2. Combine tomatoes, feta cheese, 2 T olive oil and black pepper in a medium bowl.
3. Arrange bell pepper halves, cut side up, in a 9x13-inch baking dish; fill peppers with
tomato mixture.
4. Add 1 cup water to the baking dish.
5. Cover and bake 45 minutes.
6. Uncover and bake 15 to 20 minutes longer or until bell peppers are tender and filling is
browned.
7. Cook quinoa according to package directions.
8. Stir in remaining 1 T oil and salt.
9. Serve peppers over quinoa.
