For a hearty lunch or dinner idea, look no further than these roasted green peppers. Stuffed with quinoa and other healthy ingredients (like edamame, tomatoes, and mushrooms), these tender peppers offer a vegetarian-friendly meal that’s sure to impress guests.
Ingredients:
1/2 tbsp. olive oil
1 c. frozen edamame, thawed
5 white mushrooms, sliced
1 roma tomato, diced
1 c. fresh spinach
2 organic green bell peppers
1 tbsp. teriyaki stir-fry sauce
1/2 c. uncooked quinoa, rinsed and cooked
1/3 c. water
Directions:
Heat oil in a skillet over medium-high heat. Add edamame, mushrooms, and tomato, stirring until cooked, roughly 5-7 minutes. Add spinach and cook until spinach is wilted. Add in the stir-fry sauce and cook until coated. Remove from heat and place in a medium-sized bowl with cooked quinoa. Toss to combine. Set aside to let the filling cool until just warm. Meanwhile, preheat the oven to 350 degrees. Slice the tops off the peppers, and then core and seed them. Stuff each pepper with the filling, packing it down until each pepper is filled to the top. Place the peppers in a baking dish and replace the tops. Add the water to the bottom of the dish. Cover everything with aluminum foil and bake for 30 minutes. Remove foil, then bake for an additional 20-25 minutes until peppers are soft and juicy. Remove peppers from baking dish and serve.
Makes 2 servings.
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