Stuffed peppers are a nice comfort food that I like to make for a Sunday night dinner typically using ground turkey breast and brown rice, but there are alternatives, and here is a great alternative featuring quinoa.
Quinoa Stuffed Pepper Ingredients
– 4 Bell Peppers
– 1/2 cup Cooked Quinoa
– 1 tbsp Olive Oil
– 1/2 Red Onion, chopped
– 1 cup Mushrooms, sliced
– 1 cup Carrots, grated
– 1 cup Baby Spinach
– 1 tbsp Dried Parsley
– 1/2 tsp Ground Cinnamon
– 1/4 tsp Ground Cumin
– Salt and Pepper to taste
Quinoa Stuffed Pepper Directions
Preheat oven to 350 F.
Cut the top of the peppers and discard membrane and seeds. Reserve top for later use.
In a large skillet, heat oil over medium-high heat.
Add onion and mushrooms. Cook for 4 to 5 minutes, stirring occasionally.
Add carrots, spinach and parsley.
Let spinach wilt then stir in cinnamon, cumin and cooked quinoa. Toss gently to combine.
Add salt, pepper and cook 1 to 2 minutes more.
Set aside to let filling cool until warm.
Divide quinoa mixture evenly among the 4 bell peppers.
Top each pepper with its reserved top then arranges them upright in a baking dish.
Cover with foil and bake for about 1 hour, checking halfway through, until peppers are tender and juicy.