The Art of Food

Quinoa Stuffed Peppers (Recipe by Marina)

This is a really great vegetarian dish that everyone will love!

Ingredients:

• 4 large peppers
• 1 cup quinoa
• 2 cups water
• Handful small mushrooms, crimini or portobello 
• 1/2 medium onion
• 1 carrot
• 1x14 oz can diced tomatoes
• Small bunch parsley
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme
• Salt and pepper 
• Olive oil
• 4 tablespoons shredded cheese

To Make:

1. Preheat oven to 350 degrees.
2. Boil 2 cups water in small pot. When boiling, add 1 cup quinoa, reduce heat and simmer for 12-15 minutes, covered.
3. Meanwhile, dice/chop onion, carrot, and mushrooms so everything is the same size.
4. Heat large pan on medium-high heat, add a few tablespoons olive oil, and add vegetables. Saute for a few minutes until everything is soft and golden. 
5. Add cumin, thyme, coriander, and season with salt and pepper.
6. In a large pot, heat up a few cups of water. Halve your peppers lengthwise and discard insides and seeds. Once water is boiling, drop in the peppers. Boil for 3 minutes and immediately transfer to a large bowl of cold water to stop the cooking process.
7. Add quinoa to vegetable pan and saute for 1 minute.
8. Arrange peppers in a baking pan. Stuff with filling.
9. Spoon canned diced tomatoes over the peppers evenly and in between.
10. Sprinkle over top with cheese.
11. Add a bit of chopped parsley.
12. Bake in preheated oven for 25 minutes or until peppers are softer and cheese is melted.
13. Garnish with fresh chopped parsley.
14. Enjoy!