I only recently started loving peppers. They’re so easy to throw into stir-fry or to scoop out and fill with quinoa and other veggie goodness. I love this recipe not only because of the simplicity but also because it looks so pretty. You will totally wow your guests if you make these at your next dinner party.
Pre-heat oven to 350F
Cut pepper in half, de-seed it and cut away the middle
Take quinoa and ½ cup of water and bring to a boil, cover, and let simmer for about 10-12 minutes. Keep checking until water is dissolved
In a saucepan, add in olive oil and let it heat up
Add in mushrooms, onion, tomatoes, spinach and garlic
After 1-2 minutes, add paprika and cumin
Add quinoa to the saucepan and mix everything around before you begin to stuff the pepper
Put pepper on a parchment-lined baking sheet and stuff the pepper to the max with the quinoa and vegetables
Bake pepper about 20-25 minutes
Ingredients
Directions
Pre-heat oven to 350F
Cut pepper in half, de-seed it and cut away the middle
Take quinoa and ½ cup of water and bring to a boil, cover, and let simmer for about 10-12 minutes. Keep checking until water is dissolved
In a saucepan, add in olive oil and let it heat up
Add in mushrooms, onion, tomatoes, spinach and garlic
After 1-2 minutes, add paprika and cumin
Add quinoa to the saucepan and mix everything around before you begin to stuff the pepper
Put pepper on a parchment-lined baking sheet and stuff the pepper to the max with the quinoa and vegetables
Bake pepper about 20-25 minutes