Quinoa Stuffed Peppers
These little babies are so delicious and filling. A really amazing, healthy, nutritious meal to have. It is great vegetarian meal or has the potential to be vegan depending on your ingredients. I usually do measurements by looks and feels, but I have provided for you an accurate measurement guide. You can definitely substitute for any veggies that are a) in season and b) to your liking. Try it out and enjoy!!
What you’ll need:
- ½ cup quinoa
- Ghee or coconut oil
- 1 bell pepper
- 1 celery stalk
- 1 carrot
- Some broccoli
- Some cauliflower
- ¼ of an onion
- ¼ cup chickpeas or desired beans/lentils.
- 1 garlic clove
- ½ inch of ginger
- 1 tsp Turmeric
- 1 tsp Chillies
- 1 tsp Cumin
- 1 tsp Black pepper
- Grated cheese if desired.
- Bring 1 cup of water to a boil, add in ½ cup of quinoa. Let the water keep boiling for about 10 minutes or until evaporated.
- Take your bell pepper and cut the top off so that you have a nice “cup” like shape. Remove the stem from the lid and dice the remaining pepper lid if you’d like.
- Cut up your other veggies to a desirable size (I like them all pretty small).
- Dice up garlic clove.
- Remove skin from your piece of ginger and grind it into a nice paste.
- Take about 2 tbsp of either your ghee or coconut oil and add to a warm frying pan.
- Add turmeric, chillies, cumin, black pepper, diced garlic, and ginger paste to frying pan. Take a minute or two to “cook” all these ingredients together.
- Add all your cut up veggies (including diced pepper top) and chickpeas/beans/lentils to the frying pan and begin to cook up the veggies for approximately 2-4 minutes.
- Quinoa should be done, add it to the frying pan. Cook for about 3 minutes in this frying pan.
- When finished fill up the pepper cup and place in oven at 350 degrees Fahrenheit for about 10 mins or longer depending on desired firmness of pepper cup.
- When finished, you can add cheese to the top if desired.