For my very last Meatless Week meal yesterday, I decided to really step up the challenge by trying a vegetable that I generally don’t like: bell peppers. Actually, I don’t mind raw bell peppers dipped in some hummus or ranch, but I’m not a fan of cooked bell peppers. I came across this recipe for roasted bell peppers stuffed with a quinoa mixture and was instantly intrigued — something this beautiful couldn’t quite possibly taste bad. I was right, this dish is amazing! The hearty and flavorful quinoa mixture with the tender and juicy bell peppers are the perfect combination. I’ll definitely be making this one again…Meatless Week or not.
I learned quite a bit this past week, including wonderful new recipes and ingredients (did you know that quinoa is full of protein?!). I also learned to really listen to my body and eat just enough to curb hunger pangs. It’s amazing how some celery with peanut butter or handful of edamame can do just that. But as fun as it was to be a vegetarian for a week, I look forward to reintroducing meat into my diet today. Now the question is, what will be the first piece of meat I eat. Bacon? Chicken? A sampling of everything? 
Roasted Bell Peppers With Quinoa Stuffing
Adapted from Whole Foods Market recipe
Serves 6
- 1 Tbsp olive oil, plus more for oiling the pan
- 1 red onion, chopped
- 1/2 lb sliced mushrooms
- 1 cup chopped carrots
- 7 bell peppers (1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded)
- 1/2 cup chopped parsley
- 1/4 lb baby spinach
- 1.5 tsp ground cinnamon
- 3/4 tsp ground cumin
- 1 cup uncooked quinoa, rinsed and cooked according to package directions (I used red quinoa – turned out really colorful and pretty )
- Salt and pepper to taste
- 1/2 cup roasted, salted cashews (I used pistachios since I had them in my pantry)
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews (or pistachios) and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside. Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.
The pesky yellow pepper didn't want to stand up straight...hrmph!
Jenn Davis
