Quinoa Stuffed Peppers

Quinoa Stuffed Peppers!

 Every now and then I even surprise myself with some of my recipes! These peppers packed a punch of flavor and nutrients that I didn't expect. Wow! The flavor combination could not have been better. The freshness of the herbs, the slight caramelization of the red bell peppers, the sweet earthy taste of the heirloom tomatoes, and the sweet taste of sauteed onions, garlic, and celery which are the base of just about anything good, topped with salty feta is sure to get your taste buds dancing in your mouth.

Recipe

4 Red bell peppers halved into 8 pieces. 
Tricolor quinoa
vegetable stock
1 purple onion
5 large cloves of garlic
2 stalks of celery
1 zucchini
1 bunch parsley
1 handful of cilantro
1 handful of fresh basil leaves
heirloom cherry tomatoes
1 can of organic green chilies
2 cups of organic spinach chopped

Wishbone fat free Italian dressing for sauteing veggies
Salt and Pepper
Olive oil
Feta cheese (optional)

Directions

First cut red bell peppers in half to make 8 servings. Drizzle olive oil onto peppers, salt, pepper, and roast them at 350 degrees for about 30 minutes or until the peppers are at desired texture. I like the peppers soft enough so that a fork can cut through it, a bit on the tender side. Others like it so the pepper holds its structure. Either way works. There is nothing like the taste of roasted red peppers. The sweetness that comes from the roasted pepper is amazing. Yum!

Next add 2 cups of quinoa with 2 cups of water and 2 cups of vegetable stock and bring to boil. Add lid and turn to simmer for about 15 minutes or until quinoa is translucent and cooked through. While the quinoa is cooking chop veggies. Add the onion, celery, garlic, and Italian dressing to a fry pan and saute. Add salt and pepper. Next add the spinach, diced tomatoes, parsley, cilantro and basil, heat through. Adding the tomatoes last will help the tomatoes keep their integrity and not turn mushy. The heat will allow the spinach and herbs to wilt but still keep their vibrant color and consistency. Turn off heat and combine the quinoa with the veggie mixture and set aside. Taste to be sure there is enough flavor. Add salt and pepper if desired. I found that I didn't need to add much salt and pepper because of the many fresh herbs and Italian dressing, along with so many great veggies!

Once the peppers are out of the oven set aside until cool enough to handle. Spoon in the quinoa mixture and serve! Sprinkle some feta cheese onto the peppers if desired. The feta gives a salty bite that brings out the flavor of all the ingredients. Enjoy!

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