4 large bell peppers (any color)
1/2 cup uncooked quinoa
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup diced tomatoes
1 cup cooked and chopped seafood (such as shrimp, scallops, or crab)
1/2 cup frozen peas, thawed
1/2 cup diced bell pepper
1/2 cup cooked and crumbled bacon (optional)
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Preheat your oven to 350°F (180°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
Cook the quinoa according to package instructions.
In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the diced tomatoes, seafood, peas, diced bell pepper, bacon (if using), parsley, and cooked quinoa to the pan. Season with salt and pepper, to taste. Stir to combine.
Fill each bell pepper with the seafood mixture. Place the peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.
Sprinkle the Parmesan cheese over the top of the peppers and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Serve the peppers hot and enjoy!
Optional additions or substitutions:
You can use any type of seafood you prefer in this recipe, such as shrimp, scallops, crab, or a combination of different types.
If you don’t have quinoa on hand, you can use rice or another grain as a substitute.
You can also add other vegetables to the filling, such as chopped spinach, zucchini, or mushrooms.
If you don’t eat seafood, you can use ground meat (such as beef, chicken, or turkey) as a substitute.