My mom often made stuffed bell peppers with rice and ground beef, topped with homemade tomato sauce. I took a bit of a different approach, using a saute of fresh vegetables and quinoa. I love both recipes but with Ash Wednesday today, I decided to add a meatless variety. Enjoy!
1 tablespoons olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 cup shredded carrots
8-ounces mushrooms, chopped
1 cup packed baby spinach, thinly sliced
2 tablespoons fresh parsley
1 cup cooked quinoa
1 teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 green bell peppers, tops removed, cored and seeded
¼ cup toasted chopped almonds
1. In a large skillet, heat oil over medium-high heat. Saute onion, red pepper and carrots for 5 minutes or until softened. Add mushrooms and saute for 5 minutes or until softened. Add spinach and parsley; saute for 2 to 3 minutes or until spinach is wilted. Stir in quinoa, paprika, cumin, salt and pepper.
2. Stuff green peppers with quinoa mixture, dividing equally and gently packing the mixture down. Arrange upright in a prepared baking dish. Sprinkle with almonds.
3. Cover and bake in preheated oven for about 1 hour or until peppers are tender.
~Toast almonds in a dry skillet over medium heat stirring and shaking pan constantly, for 3 to 4 minutes or until golden and fragrant. Immediately transfer to a bowl and let cool.
~Find this and tons of other fabulous recipes in my cookbook; 300 Best Casserole Recipes.