|20 min||1 h 40 min||6|
|1 tbsp||Extra virgin olive oil (plus more for oiling the pan)|
|1 medium||Red onion (chopped)|
|227 gm||White mushrooms (sliced)|
|1 cup chopped||Carrots|
|1 medium pepper(s)||Green bell pepper (cored, seeded and chopped)|
|2 medium pepper(s)||Red bell pepper (cored, seeded - remove top and reserve)|
|2 medium pepper(s)||Orange bell pepper (cored, seeded - remove top and reserve)|
|2 medium pepper(s)||Yellow bell pepper (cored, seeded - remove top and reserve)|
|1/2 cup||Parsley, fresh (chopped)|
|114 gm||Baby spinach|
|1 1/2 tsp||Cinnamon|
|1 cup||Quinoa, uncooked (cook according to package)|
|1/4 tsp||Sea salt, fine|
|1/2 cup||Cashew nuts, roasted|
|1/4 tsp||Black pepper|
1. Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes.
2. 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).
3. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.
4. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
5. Meanwhile, preheat the oven to 350°F. Lightly oil a 9x13-inch baking pan; set aside.
6. Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper.
7. Top each pepper with its reserved top then arrange them upright in prepared pan.
8. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. ENJOY!
You can use tomato sauce, if you desire.
A dish even the carnivores will LOVE!
For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.
The list of ingredients can vary so check what you have for leftovers, be creative, and stuff away!
are a great source of vitamin C
is a complete protein and high in fibre!