March 12, 2019
You don’t need a lot of time for this colorful, delightful dish! Serve up quinoa stuffed red peppers in five steps, compliments of Hackensack Meridian Health.
2 cups cooked quinoa
2 tablespoons olive oil
1 cup sweet onion, diced
3 garlic cloves, minced
2 cups mushrooms, sliced into bite-sized pieces
4 cups fresh spinach, roughly chopped
4 large red bell peppers
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon cinnamon ½ teaspoon salt
1 tablespoon fresh lemon juice
¼ cup shredded Parmesan
- Preheat oven to 350oF.
- In a large skillet, heat olive oil. Add onions and sauté until softened, about 5 minutes. Add garlic and mushrooms and sauté another 5 minutes.
- Cut the tops off the red peppers and scoop out any remaining membranes and seeds.
- Add spinach and spices to the sauté. Stir continuously until spinach has become a dark green. Don’t overcook! Remove from heat and combine sautéed vegetables with cooked quinoa in a large bowl. Add salt and lemon; toss.
- Stuff peppers with mixture and place in a glass or ceramic baking dish with ½ inch water in bottom. Bake for 35 minutes or until peppers are soft. Sprinkle 1 tablespoon of cheese on each pepper and return to oven for 3–5 minutes.
11g fat (2g sat, 9g mono/poly)
414 mg sodium