The easiest way to get more veggies!
Can be made vegan, is gluten-free, and great for meal prepping. Drizzle with simple Tahini Sauce for next level flavor. Perfect for seed cycling in the ovulation + luteal phases.
Super savory, smoky, and satisfying!
40 minutes | 4 servings
Coconut Oil (Spray)
4 Red Bell Pepper
1 tbsp Extra Virgin Olive Oil
1 Garlic (Tbsp Minced)
539 grams Tofu (1 Package Crumbled)
4 stalks Green Onion (Chopped)
Sea Salt & Black Pepper (To Taste)
2 cups Quinoa (Cooked)
1/4 cup Goat Cheese (Herbed Goat Cheese or Vegan Cheese)
2 cups Baby Spinach (Chopped)
1/2 cup Parsley (Chopped)
1 tsp Smoked Paprika
1 tsp Cayenne Pepper
1 tsp Turmeric
Preheat oven to 375 degrees F. Lightly grease a baking dish with coconut oil spray.
Cut the top off each bell pepper and scoop out the seeds. Set aside.
In a large skillet heat 1/2 Tbsp olive oil over medium-heat heat and add minced garlic, tofu, and green onions. Add salt and pepper to taste. Saute until tofu is lightly browned. Transfer to a large mixing bowl.
To the tofu mixture add quinoa, remaining olive oil, goat cheese (or vegan cheese), baby spinach, parsley, smoked paprika, and cayenne pepper.
Stuff each pepper with mixture (press down) and sprinkle with turmeric.
Transfer peppers to a lightly greased baking dish and bake for 25-30 minutes until lightly browned on top.
Store extra filling / leftover peppers in an airtight container in the fridge for 3-4 days.
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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?