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Ho To Make Roasted Bell Pepper Stuffed With Quinoa


Ingredients:

  • 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.

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