Red Quinoa Stuffed Peppers

By Sarah-Lyn

Ingredients

• 2 cups red quinoa (the whole box!)
• 4 cups water (you can sub broth for some of the water if you wish)
• A few Tablespoons oil
• 2 green onions, both white and green parts diced
• 1/4 tsp salt
• 1 can Muir Glen diced tomatoes with Italian seasoning
• 3 small fresh basil leaves, chopped
• 2 small fresh oregano leaves, chopped
• 1/2 of a jalapeno to 1 whole jalapeno, chopped (depending on preference) OPTIONAL
• 8 assorted bell peppers
• 1/2 cup cilantro
• 1 bunch kale, chopped (I like the taste and texture of kale in this dish, however, another leafy green could be sub’d in fine)
• Squeeze of lime juice
• AVOCADO TOPPING
• 2 avocados
• juice of one lime
• salt to taste

Details

Servings 8
Adapted from glutenfreemommy.com

Preparation

Step 1

Prepare your bell peppers- Hollow out, cut the membranes from the peppers, and make sure they can stand upright. Place them in a 9 x 13 dish. I do not like my bell peppers pre-cooked. If you do, boil them for a few minutes. I prefer the texture of the peppers to be crisp-tender (and overall prep to be easier) so I do not precook my bell peppers. Cook the red quinoa. This was a no-brainer for me because I used pre-rinsed red quinoa and threw mine in the rice cooker. Heat oil in a large deep skillet over med. heat. Cook the onions for two to three minutes. Add the salt. Add the kale and wilt (will take just a few minutes). Mix in the cilantro, jalapeno, basil, and oregano. Squeeze with lime juice. Remove from heat. Add the red quinoa, diced tomatoes and mix until combined. Fill eight peppers! Cover the 9 x 13 dish with aluminum foil and bake at 350 degrees for 30 minutes. While the peppers are cooking, mash two avocados with a fork, squeeze lime juice over the top, and salt in a small bowl. Top with peppers with the avocado mixture or serve on the side.