Quinoa Stuffed Peppers (RECIPE)

Quinoa Stuffed Peppers (RECIPE)

Ingredients

• 10 bell peppers
• 2 cups cooked lentils (1/2 cup uncooked)
• 1 and 1/2 cups cooked quinoa* (1/2 cup uncooked)
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 2 (10 ounce) bags baby spinach
• 1 (14.5 ounce) can of fire-roasted tomatoes
• 1/2 cup fresh dill, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon dried oregano
• juice of 1 lemon
• 6 ounces feta cheese
• salt & pepper to taste

Instructions

• 1. Preheat the oven to 375°F and lightly grease the bottom of a large baking dish with one tablespoon of oil. Slice the tops of of each pepper and remove the core. Arrange the peppers upright in the baking dish and set aside. I had to use a 9 x 13” and an 8 x 8” to fit all of them.

• 2. Warm the other tablespoon of oil in a skillet over medium heat and sauté the garlic and onion for several minutes, until the onion is translucent. Add the spinach and cover with a lid so that it cooks down, checking every few minutes and stirring. You might have to do this part in stages depending on how big your skillet is.

• 3. Once the spinach is wilted, drain the can of diced tomatoes and then add them to the skillet. Stir to combine and then remove from the heat and set aside.

• 4. Spoon the mixture into each pepper half until you have used all of the filling. Cover the baking dish with tinfoil and bake in the preheated oven for 30 minutes.

• 5. Allow to cool for 5-10 minutes before serving. Garnish with herbs or sprinkle with parmesan cheese

Enjoy!!

Servings :10
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish

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