Recipe by Sharon123
Meat eaters may get jealous when they see and smell the roasted bell peppers stuffed with mushrooms, carrots, spinach, quinoa and nuts. For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers. Try subbing poblano peppers for the bell peppers for a little more spice! Some people love the cinnamon, some don't. Serve with pasta sauce if you like. You can use chili powder or even curry powder instead if you like. I got this from Whole Foods, but have changed it just a bit to suit my taste. .
- 1 tablespoon olive oil, plus more for oiling the pan
- 1 red onion, chopped finely
- 1 stalk celery, chopped finely
- 1⁄2 lb chopped mushroom (button, portobella or shitake)
- 1 cup finely chopped carrot
- 6 bell peppers (tops removed and reserved, then cored and seeded)
- 1⁄2 cup chopped parsley
- 1⁄4 lb Baby Spinach
- 1 -1 1⁄2 teaspoon ground cinnamon (optional, or try using chili powder or curry powder)
- 3⁄4 teaspoon ground cumin
- 1 cup uncooked quinoa, rinsed and cooked according to package directions
- fresh ground black pepper
- 1⁄2 cup roasted salted nuts (cashews, walnuts, almonds, etc.)
- pasta sauce (optional)
Directions See How It's Made
- Heat oil in a large skillet over medium high heat. Add onion and celery and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms 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 nuts and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
- Meanwhile, preheat oven to 350°F Grease a 9- x 13-inch baking pan with oil then set aside.
- 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 pan. If using pasta sauce, pour over now. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour( until peppers are wrinkled). Transfer to plates and serve. Enjoy!