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]]> Stuffed Peppers
I only recently started loving peppers. They’re so easy to throw into stir-fry or to scoop out and fill with quinoa and other veggie goodness. I love this recipe not only because of the simplicity but also because it looks so pretty. You will totally wow your guests if you make these at your next dinner party.
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Quinoa Stuffed Peppers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 1 Red Pepper
  • ¼ Cup of quinoa
  • ⅓ cup of mushrooms (I used crimini and shiitake but any mushrooms will work)
  • ¼ cup white onion, diced
  • ⅓ cup tomatoes, chopped
  • 1 cup of spinach, chopped
  • 1 teaspoon of parsley, chopped
  • 1 clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon of paprika
  • ½ teaspoon of cumin
Instructions
  1. Pre-heat oven to 350F degrees
  2. Cut pepper in half, de-seed it and cut away the middle
  3. Take quinoa and ½ cup of water and bring to a boil, cover, and let simmer for about 10-12 minutes. Keep checking until water is dissolved
  4. In a saucepan, add in olive oil and let it heat up
  5. Add in mushrooms, onion, tomatoes, spinach and garlic
  6. After 1-2 minutes, add paprika and cumin
  7. Add quinoa to the saucepan and mix everything around before you begin to stuff the pepper
  8. Put pepper on a parchment-lined baking sheet and stuff the pepper to the max with the quinoa and vegetables
  9. Bake pepper about 20-25 minutes

 

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