Stuffed Roasted Bell Peppers

I’ve recently become obsessed with roasting bell peppers on my stove. I have a gas stove, and since I cannot have a grill in my apartment, I use the open flame of the burners to roast the peppers.

I’ve been reducing the amount of oil and natural fats I consumed daily ever since I finished my whole food plant based nutrition certificate. I suffer from high cholesterol, it runs in the family, so I am genetically predisposed to this. On top of that, heart disease also runs in my family, so I really have to watch out my lifestyle – this includes what I eat and how much physical activity I include in my day. During the nutrition class, I had a full chapter dedicated to heart disease prevention. The chapter was taught by Dr. Michael Greger and Dr. Esselstyn, author of the book: Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure. What Dr. Esselstyn has shown through over 30+ years of research is that eating a whole food plant-based diet may not be enough for those with higher tendencies of developing heart disease (including me), but completely eliminating fats (including good fats like nuts and avocado) is what will help the individual prevent heart disease.

As I slowly adapt to this diet I am creating new ways of cooking and making fun recipes where I won’t even notice that oil is missing.

Since I had some quinoa left in my fridge and I wanted to make a quick but healthy dinner I decided to make this recipe. The stuffing consisted of 3 simple ingredients: frozen corn, Mexican salsa, and quinoa. Finish cooking everything in the oven for 25 min and you are done! Check out the full recipe video in YouTube, pin it to your favorite recipe board and print out this recipe for your collection. Enjoy!

Print Recipe
Stuffed Roasted Bell Peppers
This stuffed roasted bell pepper recipe is gluten free, oil free, and vegan-friendly. Using 3 ingredients to make an easy stuffing and the stove to roast the bell peppers makes this recipe simple and taste delicious. Try it at home and enjoy!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Wash the bell peppers thoroughly
  2. Cut the in half and remove the seeds
  3. On a bowl mix the quinoa, corn and salsa. Set aside
  4. Pre-heat the oven to 400degF
  5. Roast the bell peppers on the burner. Each half will take about 90 seconds
  6. Place the roasted peppers on a baking dish
  7. Add the stuffing, and cover with foil
  8. Bake for 10 minutes while covered
  9. Remove the foil and bake for an additional 15 minutes
  10. Serve hot and enjoy!
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Private: Stuffed Roasted Bell Peppers

Print Recipe
Stuffed Roasted Bell Peppers
This stuffed roasted bell pepper recipe is gluten free, oil free, and vegan-friendly. Using 3 ingredients to make an easy stuffing and the stove to roast the bell peppers makes this recipe simple and taste delicious. Try it at home and enjoy!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Wash the bell peppers thoroughly
  2. Cut the in half and remove the seeds
  3. On a bowl mix the quinoa, corn and salsa. Set aside
  4. Pre-heat the oven to 400degF
  5. Roast the bell peppers on the burner. Each half will take about 90 seconds
  6. Place the roasted peppers on a baking dish
  7. Add the stuffing, and cover with foil
  8. Bake for 10 minutes while covered
  9. Remove the foil and bake for an additional 15 minutes
  10. Serve hot and enjoy!
Share this Recipe