Quinoa Stuffed Bell Peppers

Photo by Dan P.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 4

    Bell Peppers

  • 1/2

    Cup Cooked Quinoa

  • 1

    tbsp. Olive Oil

  • 1/2

    Red Onion, chopped

  • 1

    Cup Mushrooms, sliced

  • 1

    Cup Carrots, grated

  • 1

    Cup Baby Spinach

  • 1

    tbsp. Dried Parsley

  • 1/2

    tsp. Ground Cinnamon

  • 1/4

    tsp. Ground Cumin

Directions

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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