Quinoa Stuffed Roasted Bell Peppers

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Another week.. Another recipe, right? I’ve got the week off for semester break, so I should have some free time on my hands that I can use to work on lots of new content for my blog, which I’m super excited about. I’m thinking a little bit more lifestyle posts.. But I would love some feedback! I also joined bloglovin! <a href=”http://www.bloglovin.com/blog/13594747/?claim=rsusc7fz4d9″>Follow my blog with Bloglovin</a> I figured that its a great way for my blog to get some more recognition – you never know unless you try, right? Now, onto the purpose of this post – the recipe. This is one that I had the inspiration to recreate from a meal I had in December. I was at a Christmas Party for my Dad’s company, which was on a little dinner cruise ship, and it was such a nice time, caroling and all. Since the main dishes were ones that involved meat, I ordered 1 of the 2 vegan options from their menus, which ended up being this delicious quinoa stuffed pepper. It was so good that I actually got my Mum to try it, and she said that it tasted like a real cabbage roll – it was so flavorful! I made up my mind to recreate when I came home, and I came up with this recipe!

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  • 1/4 c. uncooked quinoa
  • 1 bell pepper (you can use any color you like, I prefer red or yellow)
  • 1/4 c. sundried tomatoes (in jar, rough amount which can be adjusted)
  • 1/8 c. diced onion
  • 2 – 3 T. crumbled goats feta cheese (optional – I get feta from a local farm where I know that the little goats live a happy life)
  • 1/2 T. coconut oil/butter/EVOO
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • Pinch black pepper
  • Pinch paprika

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  • Preheat oven to 375 degrees, while you wait; dice the onions and slice the pepper in half, removing the seeds
  • Cook quinoa according to package instructions – in vegetable broth (this adds some flavor to the grain which is essential in this recipe)
  • While the quinoa is cooking, heat the fat in a pan, and add the onions, garlic powder, onion powder, pepper and paprika to the pan and cook until the onions are translucent
  • Once the oven has preheated, place the peppers in a glass baking dish with about 1 inch water, and leave them in the oven until they are fork tender, roughly 15-30 minutes
  • Thinly slice and/or dice your sundried tomatoes, and add them to the cooked quinoa along with the feta cheese and the sautéed onion, stirring to combine all ingredients
  • Remove the peppers from the oven once tender, plate them and then stuff the insides of them with the quinoa mixture, topping with more pepper or a pinch of salt and optional tomato sauce (for the tomato sauce, simply mix about 2-3 T. of tomato paste with a spoon or so of water until it reaches a sauce-like consistency)

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Whats amazing about this recipe is that it is totally customizable and super easy and quick to whip up, not to mention delicious. This recipe makes enough for one serving, but it so easy to double or triple it to the number of people you need to feed. I love the addition of the feta and sundried tomatoes in this – it totally takes the flavor to the next level. The brand of sundried tomatoes I used was Italissima and you can find a picture of them near the bottom of this page (in the back). And of course, I love these ingredients! Quinoa is a well-known super grain, which is a complete protein and a great source of fiber and energy. And bell peppers are loaded with carotenoids (great for your eyes) and vitamin C. Other than that, I think thats all I have to say! I hope you all have a beautiful day and take the time to enjoy every little moment.

Wishing you above all Health and Happiness

–  Miranda xo

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