Recipe: Stuffed Peppers with Quinoa
- 10 large organic bell peppers (red, orange, yellow, green), tops cut off and seeds removed
- 2 large onions, sliced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 cup bell peppers, chopped
- 4 cups broccoli florets
- 8 ounces button mushrooms, chopped
- 1 pk. dried organic mushroom medley, chopped
- 2 cups cooked quinoa
- 1 can fire roasted tomatoes
- 1 can black beans, drained
- ? cup chopped dill
- ? cup apple cider vinegar
- 2 Tbs, maple syrup
- 2 Tbs. garlic, minced
- 1 ? cup water (use the mushroom soaking water)
- ? cup chopped parsley
- 1 cup chopped walnuts
- Olive oil
- 1 t. salt
- ? t. pepper
- 2 cups tomato sauce
- In large pan, saut? onions and carrots in olive oil until soft and caramelized.
- Add mushrooms, broccoli, garlic and diced bell peppers and continue cooking until soft. Season with salt and pepper.
- Meanwhile, cover the dried mushrooms with boiling water, and set aside to soak for 20 minutes, until soft.
- Add the beans, celery, dill, vinegar, and maple syrup to saut? pan, and continue cooking for 5 more minutes.
- Remove pan from heat and add the cooked quinoa, walnuts and parsley and mix together.
- Drain the dried mushrooms, reserving the soaking water for later. Chop the mushrooms and add to mixture.
- Stuff the peppers with the filling, and stand them up, side by side in a casserole pan, using a pan that fits them all, so they won?t fall over.
- Mix the tomato sauce with the water (using some of the mushroom water) and pour it all around the peppers. Cover with aluminum foil.
- Bake for 1 ? hours, basting every 30 minutes, until done
- Enjoy!
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-stuffed-peppers-with-quinoa/
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