Cheesy Broccoli & Quinoa Stuffed Peppers
These peppers filled to the brim with creamy, cheesy gooeyness, and yet they’re actually healthy and pretty adaptable.
Servings: 8 Servings
Calories: 205kcal
Ingredients
- 3 - 4 poblano peppers
- 3 cups broccoli florets
- 1 batch 5-ingredient Quinoa Mac and Cheese
for the mac and cheese:
- 1 small butternut squash
- 1/4 cup almond milk
- 1 tablespoon dijon mustard
- 3 - 4 cups cooked quinoa
- 1 cup goat cheddar or shredded cheese of choice
Instructions
- Preheat oven to 375 degrees F.
- Slice peppers in half lengthwise, discarding the seeds. Set aside.
- Prepare mac and cheese according to instructions, stopping at step 4. While this is cooking, gently steam or roast your broccoli until just tender.
- Once quinoa and cheese have been mixed, fold in broccoli. Spoon mixture into peppers, place in a large baking dish, and bake for 30 - 35 minutes, until bubbly.
- Remove from oven, cool slightly and enjoy immediately.
Notes
These are easily made vegan with the swap of vegan shredded cheese for the goat cheese. Use same measurements and instructions.
Nutrition
Serving: 1g | Calories: 205kcal | Carbohydrates: 30g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 141mg | Potassium: 649mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10485IU | Vitamin C: 86mg | Calcium: 189mg | Iron: 2.2mg