There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entrée of bell peppers stuffed with mushrooms, carrots, spinach, quinoa and cashews. Watch our how-to video.
Special Diets:
Ingredients
Method
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 and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
Meanwhile, preheat the oven to 350°F. Lightly oil a 9x13-inch baking pan; 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.
Nutritional Info
Serving Size
1 pepper
Calories
260
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.