I had a craving for some stuffed bell peppers, and here is what I came up with! The savory filling complements the sweetness of the peppers perfectly.
- 5 bell peppers
- 1/2 c quinoa
- 1 can of of any white bean (I used Great Northern) (drained/rinsed)
- 1/4 c cooked spinach
- 1/2 c bread crumbs
- 1/2 tsp garlic salt
- 1 tbsp tamari
- 1/2 tsp cumin
- 1/2 tsp oregano
- salt + pepper to taste
- walnuts (optional)
- cheese for topping (optional)
Wash/remove seeds from the peppers.
Cut off the tops (this will serve as a "lid").
Preheat the oven to 400F.
Add one cup water of water to the quinoa and let it come to a boil. Let it simmer for about 10-15 minutes or until the quinoa becomes fluffy.
Mix the beans, quinoa, bread crumbs, spinach, and spices together.
Spoon the filling into the peppers. At this point, I also added some grated Babybel cheese on top.
Put the tops back on the bell peppers, and they're ready to go in the oven!
Bake at 400 for 20-25 minutes.
I also added some chopped walnuts on top.