Quinoa Stuffed Red Peppers
Surprisingly, red peppers contain twice as much vitamin C as oranges. Vitamin C is necessary to absorb the iron found in quinoa. A match made in heaven! Serves 4
1 cup quinoa, rinsed well 4 large red bell peppers 2 tablespoons extra-virgin olive oil 1 cup sweet onion, diced 3 garlic cloves, minced 2 cups mushrooms, sliced into bite-sized pieces 2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground ginger 1 teaspoon ground cinnamon 4 cups fresh spinach, roughly chopped ½ teaspoon sea salt 1 tablespoon fresh-squeezed lemon juice ¼ cup shredded Parmesan 1. Prepare quinoa. Preheat oven to 350F. 2. 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 or so. 3. In the meantime, cut the tops off the red peppers and scoop out membranes. 4. Add spinach 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, lemon juice and toss. 5. Stuff peppers 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. Recipe created for use by Heart-Healthy Woman & Well Fed Heart and their clients. |
![]() Time-Saver Tool Tips
-Use a microplane to quickly grate garlic and Parmesan -Citrus squeezers are a must-have for quick, fresh squeezed lemon or lime juice, without the seeds! ![]() Ingredient Insight
Dirty Dozen™ Ingredients: bell peppers, spinach Clean Fifteen™ Ingredients: onion -If you are cooking with cinnamon for the added health benefits, make sure you use the Ceylon variety - lower in coumarins - potential liver and neurotoxins when consumed frequently. -Depending on the season, switch out the spinach with Swiss chard or curly kale instead. Just be sure to saute a bit longer. |