ROASTED BELL PEPPER STUFFED WITH QUINOA Ingredients:(4 Servings) 4 Bell Peppers ½ Cup Cooked Quinoa 1 tbsp. Olive Oil ½ Red Onion, chopped 1 Cup Mushrooms, sliced 1 Cup Carrots, grated 1 Cup Baby Spinach 1 tbsp. Dried Parsley ½ tsp. Ground Cinnamon ¼ tsp. Ground Cumin Salt and Pepper, to taste Directions: 1. Preheat oven to 350 F. 2. Cut the top of the peppers and discard membrane and seeds. Reserved the top for later. 3. In a large skillet, heat oil over medium-high heat. Add onion and mushrooms and cook for 4 to 5 minutes, stirring occasionally. 4. Add carrots, spinach and parsley. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa. Toss gently to combine. 5. Add salt, pepper and cook 1 to 2 minutes more. Set aside to let filling cool until warm. 6. Divide quinoa mixture evenly among the 4 bell peppers. Top each pepper with its reserved top then arranges them upright in a glass-baking dish. 7. Cover snugly with foil and bake for about 1 hour, checking halfway through, until peppers are tender and juicy. 8. Transfer to plate and serve. Share for others to enjoy!
Posted on: Mon, 01 Dec 2014 00:35:31 +0000
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