Quinoa Stuffed Peppers

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I can’t believe we’re already into December. 2014 is ending soon, and 2015 is approaching. Where does the time fly, honestly?Have you thought about your New Year’s resolutions? I don’t really quite believe in them, but I guess they’re more of a goal you set for your self. I think I met this year’s one by eating healthier, keeping fit, and keeping up with this blog – I’d like to say a job well done! Butttt, it doesn’t have to be something you have to set every New Year. It can be whenever you feel like setting a goal, with no particular deadline.Anyway, that was my ramble for the day. I wish I could say I was tying it in to this recipe… but I suppose me writing this post with a healthy recipe counts? I went to one of my friend’s house last week, and I really wanted to try making stuffed peppers. It’s such a versatile dish, that you can stuff it with anything – rice, meat, quinoa, veggies. It’s also very easy to throw together in a jiffy, especially on nights after a long day at work. It may be a simple dish, but it’s definitely tasty. Surprisingly, it’s also very filling. Here’s my version!

Ingredients

  • 4 large bell peppers
  • 1 cup cooked quinoa
  • 1/2 an onion, sliced
  • 1 green onion, diced
  • 3 cloves of garlic, minced
  • 6-7 mushrooms diced
  • half a carrot, diced
  • a couple leaves of kale, roughly chopped
  • 2 tbsp oil
  • salt and pepper, to taste
  • parsley or other herbs (optional)
  • tomato sauce (like this or this yummy one from MinimalistBaker)
  • cheese (omit if vegan, or use vegan alternative)

———

Slice the tops of the bell peppers and empty out the seeds and membranes and set aside. Preheat the oven to 350 degrees F.

In a saucepan, heat the oil on medium heat, and add the onions, green onion, garlic, mushrooms, carrot, and kale. Let sauté until kale begins to wilt. Add quinoa and salt and pepper to taste and mix.

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Fill each of the bell peppers and place in a lined casserole dish or tray. Top with a bit of tomato sauce, cheese (lots is good!) and herbs. Place in heated oven for about 15 minutes. If you want your peppers softer, you can cover it with foil. After cheese has melted, switch to the broil setting and let it cook for a minute or two, watching to make sure the cheese does not burn. Enjoy!!

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