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Christian Vegetarian Association Presents:
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Quinoa Stuffed Peppers


1 cup dry quinoa

1/2 Tbs. olive oil

3 orange bell peppers

3 yellow bell peppers

1 red onion, diced

1/2 lb. small mushrooms, sliced

1 cup carrots, diced (2-4 depending on size)

1 red bell pepper, diced

1/2 cup densely packed chopped parsley

1/4 lb. baby spinach

1 1/2 tsp. cinnamon

3/4 tsp. cumin

salt & pepper (to taste)

1/2 lb. large roasted, salted cashews


- Cook quinoa according to package directions.

- Heat oil in a large sauté pan over medium heat; add onions and cook about 10 minutes; add mushrooms and continue cooking another 4 to 5 minutes.

- Add carrots and red pepper, cooking for few minutes, add parsley and spinach, mixing after each addition; let spinach soften, then season vegetables with cinnamon & cumin.

- Add salt and pepper to taste; remove from heat and blend in cashews.

- Prepare peppers for stuffing using a sharp paring knife; cut in a circle around the stem, about ½ inch away from the stem; remove seed mass from stem cover with knife, and remove the pepper webbing and seeds; rinse peppers to discard remaining seeds.

- While preheating the oven to 350°F, gently pack peppers with vegetable quinoa mixture, making sure to fully stuff each pepper; top each with its respective stem cover.

- Rub a few drops of olive oil on a large covered baking pan to prevent sticking.

- Place peppers standing upright in the pan; cover the pan and place in the oven for 45-50 minutes; check for tenderness – peppers are done when there is a slight give to the pepper; remove before the skin is soft. 

Your question and comments are welcome

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