All the flavour of a deluxe pizza in a healthy bell pepper "crust!"
Prep Time:5 minutesmins
Cook Time:30 minutesmins
Total Time:35 minutesmins
4
Ingredients
1cupquinoauncooked
2tspvegetable bouillonI really like the Better Than Bouillon brand
1tsporegano
½tspbasil
¼tspgarlic powder
¼tsponion powder
⅛tspchili flakes
1can156 ml or ⅓ cup tomato paste
2tbspparmesan cheese
100gpepperonicut into bite size pieces
⅓cupchopped red onion
4large mushroomschopped
4bell peppersany colour
1cupmozzarella cheese
Instructions
Preheat oven to 350 degrees Fahrenheit.
Measure out the quinoa, bouillon, oregano, basil, garlic powder, onion powder, and chili flakes into a medium sized pot.
Add 2 ¼ cups of water. Bring to a boil and then turn down to a simmer until the quinoa is cooked. Alternatively, this could be done in the Instant Pot. Cook on manual for 1 minute.
Then add the tomato paste, parmesan cheese, pepperoni, red onion, and mushrooms.
Pop the stems off the bell peppers and cut in half lengthwise. Remove the seeds. Fill the peppers with the quinoa stuffing.
Top with the mozza cheese.
Bake in oven for 10 minutes. Turn the oven to broil and cook for an addition 2-3 minutes, or until the cheese bubbles and starts to turn brown.
Notes
Feel free to switch up the pepperoni, mushrooms, and red onions with your favourite pizza toppings!
To make it a vegetarian deluxe, switch out the pepperoni for black beans.