Since the weather is finally getting nicer, it has been inspiring my family and I to eat lighter and brighter in preparation for the upcoming farm season. Salads, veggie wraps, fruits and grilled vegetables have been on the menu in our house, so I thought making some stuffed vegetable quinoa peppers would hit the spot tonight. It’s my first time experimenting with stuffing peppers with quinoa and I’m really happy with the way they turned out. The combination of spices and herbs (cinnamon, parsley, basil, red pepper & cumin) with the cashew and quinoa was super tasty and I highly recommend this recipe! Mm Mm Mm.. Enjoy!
1 tablespoon olive oil
1 yellow onion, chopped
4-5 cloves of garlic, diced
3-4 chopped mushrooms
1 cup chopped carrots
6-7 bell peppers (red, yellow or green.. your choice) – use one to chop and throw into the “stuffed mix”
1/2 cup chopped parsley
1 15-ounce can Black Beans
1 cup baby spinach
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon basil
Sprinkle of red pepper
1 cup cooked quinoa
Salt and pepper to taste
1/2 cup chopped roasted or raw cashews
1. Preheat oven to 350. Cook 1 cup of quinoa in a saucepan. Core and de-seed 6-7 peppers and chop 1 of them for the filling. *You can save the tops if you wish* Put the peppers on the grill or lightly steam them until lightly softened or charred. Wash & chop up all your veggies.
2. Heat olive oil in a large skillet over medium high heat. Add onion and cook until translucent. Add garlic, mushrooms, carrots and chopped peppers until softened.
3. Drain and rinse black beans and add to the skillet. Add parsley and spinach until wilted then stir in cinnamon, cumin, and cooked quinoa and toss gently to combine. Add salt, pepper, and cashews and cook 1 to minutes more.
4. Gently pack down the quinoa mixture into the peppers and place on greased baking pan or cookie sheet. Place tops back on if you’d like. Bake in the oven under peppers are tender and juicy about 1/2 hour – 45 minutes. Serve and enjoy!