Monday’s Menu – Stuffed Peppers

I’m all about making dishes that are healthy but still taste great! And we are no vegetarian family, but when I can find a way to lessen the budget by using less meat, I am at least willing to try it. This dish met all of my expectations – cheap, easy, healthy, and tasty! These stuffed peppers are a regular in our house, and the best part is I never have to make them the same. 11870636_10153502481893638_715771312780456096_n

For our basic stuffed peppers, we cut and clean out the bell peppers. The easiest way to do this to cut it like you would cut a pumpkin before carving it. By doing this, you get all of the insides out.  Then, you wash it out in the sink, and you’re good to go! Cut the peppers in half lengthwise and lay them down in your pan.  I usually put the peppers in an 8×8 or 9×9 cake pan to give them some stability. I’ve also used a round cake pan.  You just need something with sides that is smaller in size if you’re only fixing a few of these. Next, I cook quinoa in chicken broth until it’s done. Mix in a can of diced tomatoes, a can of green chilies, or you can simply mix it with cans of Rotel tomatoes. Fill each pepper with the quinoa mix  and bake at 350 degrees until the peppers are crunchy but soft. Pull them out and top with mozzarella cheese; bake them again until the cheese is bubbling.


For our kids, this is one that they are not as fond of, at least in the pepper, but we still fix the quinoa and tomatoes for them, and they scarf it down. We serve theirs with tortilla chips, and they have their own nachos.

The thing I really like is the diversity you can have with stuffed peppers. If you’d rather have ground beef or turkey, add that in with the quinoa, or serve the quinoa on the side. There are so many flavors you could have just in this one little dish, and it’s amazing any way you fix it! Enjoy!

Here’s the short version of Monday’s Menu – Stuffed Peppers


2 Bell Peppers (color doesn’t matter)

1 cup quinoa

1 can diced tomatoes

2-3 cups of chicken broth

1 can green chilies

1/2 c mozzarella cheese

Preheat oven to 350. Prepare bell peppers while cooking quinoa in chicken broth. Once quinoa is fully cooked, mix in tomatoes and chilies. Dip quinoa into peppers and bake for 25 minutes or until peppers are starting to soften. Remove from oven and spread the mozzarella cheese on top. Return to the oven and bake until cheese is bubbly. Serve and enjoy!

This serves our family of 5, with 2 adults eating peppers, and the kids eating the yummy mixture in the middle.