Roasted Bell Peppers with Quinoa Stuffing

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This recipe takes a bit of time to make initially but once you make the stuffing you can store whatever is left in your fridge. You can take it out and pour into your peppers and cook for about 25 minutes and your special meal will be ready in no time. This recipe is also great because you can use almost any type of vegetables you have in your fridge. So feel free to substitute carrots for mushroom if that’s what you found on sale or you like better. Make sure you wash all vegetables as needed.

Also please note that the amount of ingredients you put are only suggestions. If you want more leftovers add in more than what is suggested.

Ingredients:

  • Quinoa (3/4th cup) Note: One cup dry = Three cups cooked
  • Garlic (Add to taste)
  • One half of an Onions
  • 1-2 Tomatoes (can be any time, I used cherries because they were available)
  • 1-2 Bell Peppers (Any color)
  • 2-3 Carrots Large carrots (Graded)
  • Oil (You can use any type of oil that you have handy; olive, coconut, sunflower) for my recipe I used olive oil
  • Seasoning, I used thyme, oregano, salt, garlic powder and pepper
  • Goat cheese or Chickpeas (Optional)

Step 1: Soak the quinoa, drain, pour into a pot, add a little salt and oil. Cover with a couple inches of water with the lid on. Bring water to a boil, take lid off, and reduce to simmer for 20 minutes.

Step 2: While the quinoa is cooking, You can chop your garlic and onions and let them saute in a pan with oil on low heat. You can add in your herbs of choice at this point to get the onions to absorb the flavors.

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You can preheat the oven at this point to 375 degrees

Step 3: Cut up the tomatoes and shred the carrots and add them to the pan. Let it cook until the onions are brown. You can turn up the heat if needed.

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Step 4: When your quinoa is ready you can add it into your pan.IMG_20150626_122052

Step 5: Get out a baking sheet and line it with wax paper. Cut the peppers in half and remove the stem, the seeds and white linings. Place peppers on the wax paper. Fill the peppers with the quinoa mix.

Step 6: Place in oven. Cook for 20 minutes. You can take it out after 20 minutes and add the chickpeas OR goat cheese. You can put it back in for 5 minutes to heat these.

I like to cook it and then add in the goat cheese while I’m eating.

I hope you try this fun and colorful recipe. It can be really fast after you come home from school to preheat your oven, carve your peppers, fill them with the stuffing, and put them in the oven. If you have a lot of leftovers you can use can just heat the stuffing and mix in cheese or your choice of beans. A lot of things you can do with this. Enjoy!

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