Quinoa Stuffed Peppers
Author: Dana Garner
Prep time:
Cook time:
Total time:
Serves: 8-10
- 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
- Wash and slice the peppers. Remove seeds and ribs.
- Chop onion and squash into small pieces (about the size of kidney beans).
- Chop the jalapeno, finely diced.
- In a non-stick skillet saute' onion, jalapeno, and squash until tender.
- Add the corn and spinach. Cook until spinach is wilted.
- Place tomatoes in boiling water for a few seconds to remove skins.
- Chop tomatoes into small chunks.
- Cook the quinoa according to directions on the package.
- In a large bowl, mix the vegetable saute' with the tomatoes and quinoa.
- 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.
- Stir in the cheese.
- Add chopped parsley, cumin, and red pepper flakes. Mix until blended.
- Salt and pepper to taste. I sprinkle it on and mix it. Then, sprinkle more on and taste.
- Continue to do this until it's seasoned to your liking.
- 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/
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