- This topic has 0 replies, 2 voices, and was last updated October 24, 2015 at 11:26 pm by .
- October 23, 2015 at 11:49 am #364060
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
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
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)
adapted from Melanie’s Weight loss
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- October 24, 2015 at 11:26 pm #462374
This looks terrific AND good for you;-D
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