Peppers stuffed with Quinoa. Easy, healthy and oh so yummy!
Serves 6
2/3 cup of quinoa, rinsed and drained
6 red bell peppers (I used orange and yellow)
1 TBL. Olive oil
3/4 cup diced carrots
1/2 red onion
1 10oz pkg frozen spinach, thawes and drained
1 tsp chili powder
1/2 cup grated part skim mozzarella
1 can of kidney beans
Preheat oven to 350. Cook quinoa, set aside. Remove pepper tops, stems, and seeds. Bring a large pot of water to boil. Add peppers, boil for 5 minutes and drain. Heat oil in a skillet over medium heat. Add carrots, cook for 3 minutes. Add onion. cook 5 more minutes. Stir in spinach and beans. Remove from heat and mix in quinoa and chili powder. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake 20 minutes or until tops are lightly browned. Serve immediately.
The last picture is what the filling looks like. I will say it alone would make a great side dish as well!
