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Ingredients
- 1 tbsp olive oil , plus more for oiling the pan
- 1 red onion , chopped
- 1/2 lb mushrooms , sliced
- 1 cup carrots , chopped
- 7 bell peppers , one chopped; 6 cleaned, tops removed and reserved
- 1/2 cup parsley , chopped
- 1/4 lb baby spinach
- 1 1/2 tsp cinnamon , ground
- 3/4 tsp cumin , ground
- 1 cup quinoa , cooked according to directions
- sea salt + freshly ground pepper
- 1/2 cup cashews , roasted and salted
Ingredients
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Instructions
- Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent. Add mushrooms, carrots, and peppers and cook until softened, then add parsley and spinach. Let spinach wilt, then stir in cinnamon, cumin and cooked quinoa. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool.
- Preheat oven to 350 degrees.
- Divide quinoa mixture evenly among 6 bell peppers. Top each pepper with it's top, place upright in pan, cover with foil and bake for 1 hour, until peppers are tender and juicy.