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Loading...| 1 tablespoon olive oil , plus more for oiling the pan | |
| 1 red onion , chopped finely | |
| 1 stalk celery , chopped finely | |
| 1/2 lb chopped mushroom ( button , portobella or shitake ) | |
| 1 cup finely chopped carrot | |
| 6 bell peppers ( tops removed and reserved , then cored and seeded ) | |
| 1/2 cup chopped parsley | |
| 1/4 lb Baby Spinach | |
| 1 - 1 1/2 teaspoon ground cinnamon ( optional , or try using chili powder or curry powder ) | |
| 3/4 teaspoon ground cumin | |
| 1 cup uncooked quinoa , rinsed and cooked according to package directions | |
| salt | |
| fresh ground black pepper | |
| 1/2 cup roasted salted nuts ( cashews , walnuts , almonds , etc . ) | |
| pasta sauce ( optional ) |
| 1. | Preheat the oven to 350°F and lightly oil a roasting pan. |
| 2. | Heat the olive oil in a large skillet over medium heat. Add the onions, celery, mushrooms, and carrots. Cook until the vegetables have softened, about 5 minutes. |
| 3. | Season the vegetables with cumin and cinnamon. Add the cooked quinoa, chopped parsley, and baby spinach. Mix together well. |
| 4. | Fill each pepper with the quinoa mixture and place in the prepared roasting pan. Place the tops of the peppers back on. Drizzle a little olive oil over each pepper and season with salt and black pepper. |
| 5. | Bake in the oven for around 40-50 minutes, or until the peppers have softened to your liking. |
| 6. | Serve with pasta sauce, if desired. |
Filled with nutritious vegetables, this dish is a healthy and satisfying meal.
The quinoa provides a good source of protein.
The cooking time can be a bit long, so plan accordingly.
If you don’t like bell peppers, you might not enjoy this dish as much.
This dish is a great way to get your daily dose of vegetables and plant-based protein from the quinoa.
It is also a good option for those following a vegetarian or vegan diet.
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