Jollof Quinoa Stuffed Peppers with Grilled Shrimp

This is jollof flavor reimagined around a lighter base: quinoa simmered with the classic tomato-pepper jollof sauce, spooned into halved bell peppers, and baked until the edges soften and slightly caramelize. Grilled shrimp goes on top just before serving, still warm from the pan.

Shrimp is one of the more naturally selenium- and zinc-rich proteins around, which is exactly why it earns a spot in a thyroid-conscious recipe — no extra effort required, just good grilling. The peppers themselves are baked rather than eaten raw, and the quinoa brings a nice hit of fiber and plant protein to round the dish out.

It's colorful enough to serve to guests and simple enough for a weeknight, landing somewhere between a quick jollof craving and a proper sit-down dinner.