- By Dana Sparks
Making Mayo’s Recipes: Stuffed quinoa peppers
Stuffed peppers are often made with ground meat. This meatless version is just as satisfying, thanks to a hearty mix of quinoa, walnuts, tomatoes and zucchini.
Each week one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App.
Journalists: Broadcast-quality video (1:13) is in the downloads.
- 2 large bell peppers, cut in half
- 1 cup uncooked quinoa
- 1 tablespoon olive oil
- 1 cup chopped zucchini
- 6 Roma tomatoes, chopped
- 1/2 cup chopped onion
- 1 stalk celery, chopped
- 2 tablespoons chopped walnuts
- 3 garlic cloves, chopped
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Parmesan cheese