Quinoa is a favorite in my house. The name “keen-wah” sounds adventurous and exotic, but this “mother grain” is a staple in many other cultures. Quinoa is low on the glycemic index and a source of protein, making it a great addition to anyone’s diet.
Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!
For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.
- 6 large bell peppers, tops cut and kept, stemmed and seeded
- 1/2 cup uncooked quinoa, rinsed and cooked according to package directions
- 1 cups low salt vegetable broth or water
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 200g sliced mushrooms
- 2 large carrots, grated
- 1/2 cup chopped parsley
- 2 handfuls of baby spinach
- 2 tsp ground cumin
- 1 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/4 tsp fresh ground black pepper
- 1/2 cup cashews
- Preheat oven to 180°C. Line a large baking dish with parchment paper.
- To cook quinoa: Put the stock or water in a saucepan and bring to the boil. When it is boiling, add the rinsed quinoa and leave to cook according to the packet instructions (about 15 / 20 mins?). When the quinoa is 'al dente' - it should have a slight crunch - drain it through a sieve. Use the back of a spoon to press down on the quinoa to squeeze out most of the water.
- Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms, garlic and cook until softened, 4 to 5 minutes more. Add carrots and cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
- Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared dish. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about half hour. I cooked mine in a casserole dish.