Did you know that different colored bell peppers vary slightly in nutrient content? By using an assortment of colors, this recipe is sure to deliver a nutrient-rich dinner! Leftover stuffed peppers also make for a great lunch the next day.

Serves 4

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 1 medium to large yellow onion, chopped
• 2 leeks, chopped
• 15 asparagus spears, roughly chopped
• 1/4 teaspoon freshly ground black pepper
• Pinch of sea salt
• 1/4 teaspoon red chili flakes
• 1 1/2 cups quinoa, cooked
• 4 bell peppers, assorted colors
• 1/4 cup parsley, chopped and divided

Preheat oven to 375°F.

While the oven is preheating, saute garlic, onion, and leeks in olive oil over medium-high heat.

When onions become translucent, add the asparagus. Continue to saute until all veggies are softened, about 7 minutes.

Add pepper, salt and chili flakes. Turn off the heat.

In a medium-sized bowl, add quinoa and the veggie saute. Mix to combine, adding half of the parsley. Set aside.

To prepare the peppers, cut lengthwise and remove the stem, seeds, and ribs.

Stuff the quinoa and veggie mixture into the peppers so it domes above the rim of the pepper.

Bake for 30 minutes, then broil for 5 minutes.

Remove from the oven, sprinkle with leftover parsley, and serve immediately.

Recipe by: Chelsey Amer Nutrition