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Name: Roasted Bell Peppers Stuffed with Quinoa
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 3
Cuisine: not set
Ingredients: 1/2 tablespoon extra-virgin olive oil, plus more fo; 1/2 red onion chopped; 1/4 pound sliced mushrooms; 1/2 cup chopped carrots; 4 bell peppers, 1 cored, seeded and chopped tops removed and reserved from remaining 3 then cored and seeded; 1/4 cup chopped parsley; 3 cups baby spinach; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/2 cup uncooked quinoa rinsed and cooked according to package directions; pinch sea salt & pepper; 1/4 cup roasted cashews

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INGREDIENTS

1/2 tablespoon extra-virgin olive oil, plus more fo
1/2 red onion ; chopped
1/4 pound sliced mushrooms
1/2 cup chopped carrots
4 bell peppers, 1 cored, seeded and chopped ; tops removed and reserved from remaining 3 then cored and seeded
1/4 cup chopped parsley
3 cups baby spinach
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 cup uncooked quinoa ; rinsed and cooked according to package directions
pinch sea salt & pepper
1/4 cup roasted cashews

INSTRUCTIONS

Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed).

Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.

Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

Meanwhile, preheat the oven to 350°F.

Lightly oil a 9x13-inch baking pan; set aside.

Divide quinoa mixture evenly among remaining 3 bell peppers, gently packing it down and making sure to fully fill each pepper.

Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.

NOTES

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Roasted Bell Peppers Stuffed with Quinoa

1/2 tablespoon extra-virgin olive oil, plus more fo
1/2 red onion chopped
1/4 pound sliced mushrooms
1/2 cup chopped carrots
4 bell peppers, 1 cored, seeded and chopped tops removed and reserved from remaining 3 then cored and seeded
1/4 cup chopped parsley
3 cups baby spinach
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 cup uncooked quinoa rinsed and cooked according to package directions
 pinch sea salt & pepper
1/4 cup roasted cashews

Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.

Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

Meanwhile, preheat the oven to 350°F.

Lightly oil a 9x13-inch baking pan; set aside.

Divide quinoa mixture evenly among remaining 3 bell peppers, gently packing it down and making sure to fully fill each pepper.

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Nutrition

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Serving Size: 1 Serving (161g)
Recipe Makes: 3 Servings

Calories: 239
Calories from Fat: 72 (30%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 47.5mg		2 %
Potassium 691.3mg		18 %
Total Carbohydrate 34.7g		10 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 29.2g
Protein 9.7g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 239

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