With all the summer fresh vegetables from the garden that have been available lately, it’s been really fun coming up with interesting ways to use them. I came up with this quick and easy stuffed pepper dish the other day that makes use of fresh picked onions, zucchini, carrots, mushrooms, tomatoes and peppers, which are all in-season right now. I love vegetable gardening!
This dish is Vegetarian, but it can easily be modified to be Vegan as well. It took about 45 minutes to prepare and serves 3-4.
Check it out below:
Quinoa and Vegetable Stuffed Peppers with Alfredo Sauce
Makes 3-4 servings
- Preheat oven to 375degrees.
- Cook quinoa according to package directions.
Directions for Alfredo Sauce
9. While peppers are baking in the oven (step 8), prepare Alfredo Sauce.