Roasted Bell Pepper Stuffed with Quinoa

[lbf66]

roasted bell pepper stuffed with quinoa- loaded with flavor, inexpensive & healthy!

4 Bell Peppers
1 Cup Cooked Quinoa
1 tbsp. coconut 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

Preheat oven to 350 F.

Cut the top of the peppers and discard membrane and seeds. Reserved the top for later.

In a large skillet, heat oil over medium-high heat.

Add onion and mushrooms and cook for 3-4 minutes.

Add carrots, spinach and parsley, cooking until spinach is wilted. Sprinkle cinnamon, cumin and a dash of salt and pepper. Toss gently to combine.

Add quinoa and toss again, cooking an additional minute or 2.

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.

Cover snugly with foil and bake for about 1 hour, checking halfway through, until peppers are tender and juicy.

Transfer to plate and serve.

Nutritional Facts: (Per serving)
Calories: 122
Protein: 3.4
Carbs: 17.3
Fat: 4.4

adapted from Melanie’s Weight loss

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[mos]

This looks terrific AND good for you;-D

[Author]

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