by Ashley Mills
Stuffed peppers are a great way to eat healthy. The size of a bell pepper is conducive to portion control, and then you can stuff it with virtually anything you want. These peppers are vegetarian, but with protein-packed kale, quinoa, and black beans, you’ll feel like you’ve eaten something substantial. I find that one is enough for me, as I try to eat multiple small meals over the course of the day. But if you need some additional calories, I’d suggest adding a cup of soup or a side salad to go with. If you’re feeling a bit ambitious, try making some sweet potato fries.
Ingredients:
– 1 cup quinoa
– 4 large bell peppers
– 2 cloves of garlic, chopped
– 1 tablespoon olive oil
– 1 teaspoon crushed red pepper
– 1 tablespoon tomato paste (or tomato sauce, if you have a jar open)
– 1 zucchini, sliced
– 1 bunch kale
– 1 tomato, diced
– 1 can black beans
– 1 tablespoon oregano
– 1 teaspoon black pepper
– Salt

Directions:
1. Cook the quinoa according to package directions. Quinoa is cooked the same way as rice, but be prepared because quinoa cooks faster than rice. I, sadly, burnt some of mine because I forgot about it.
2. Use a sharp paring knife to remove the cores from the peppers. Remove any seeds and rinse the peppers inside and out. Place them cut-side down on a microwave-safe plate. Microwave on high until slightly softened, about 4 minutes. Set aside to cool.
3. In a large skillet, heat the oil over medium heat. Add the zucchini, kale, tomato, beans, and spices. Let simmer under the kale has shrunk. Stir in the tomato paste and cook for one minute. Stir in the quinoa and remove the pan from the heat.
4. Place the peppers cut-side up in a medium roasting pan. Spoon the filing into the peppers and fill the pan with water ½ inch deep. Bake at 350 degrees until the peppers are tender and the filling is lightly browned (20-30 minutes).