Quinoa Stuffed Peppers
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Cook time: 
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Serves: 8-10
 
Ingredients
  • 6-8 colorful bell peppers, washed and cut in half
  • 1 cup quinoa
  • 1 large onion
  • 1 jalapeno, diced
  • 3 large yellow squash
  • 3 ears of corn (a can of whole kernel can be substituted)
  • 4 cups fresh spinach, chopped
  • 4 garden grown tomatoes, peeled and diced
  • 1 cup shredded cheese (use any organic cheese that melts easily)
  • olive oil to saute vegetables
  • salt and white pepper to taste
  • ¼ teaspoon of cumin
  • ¼ teaspoon of red pepper flakes
  • 1 tablespoon fresh cut parsley, chopped
Instructions
  1. Wash and slice the peppers. Remove seeds and ribs.
  2. Chop onion and squash into small pieces (about the size of kidney beans).
  3. Chop the jalapeno, finely diced.
  4. In a non-stick skillet saute' onion, jalapeno, and squash until tender.
  5. Add the corn and spinach. Cook until spinach is wilted.
  6. Place tomatoes in boiling water for a few seconds to remove skins.
  7. Chop tomatoes into small chunks.
  8. Cook the quinoa according to directions on the package.
  9. In a large bowl, mix the vegetable saute' with the tomatoes and quinoa.
  10. There will be liquid in the bowl from the vegetables. Try to drain off most of it, however, leaving some in will not hurt the recipe.
  11. Stir in the cheese.
  12. Add chopped parsley, cumin, and red pepper flakes. Mix until blended.
  13. Salt and pepper to taste. I sprinkle it on and mix it. Then, sprinkle more on and taste.
  14. Continue to do this until it's seasoned to your liking.
  15. Stuff this into the peppers and bake at 350 degrees for 30 minutes or until peppers are tender.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/quinoa-stuffed-peppers/