Hey there, vegetarians. I have a stuffed red pepper recipe for you. These are a healthy take on the classic with red quinoa for rice and lots of veggies.
Serves 2 - 4.
Kale + Mushroom Stuffed Red Peppers
1/2 cup uncooked red quinoa
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
6 oz cremini mushrooms, chopped
1/2 bunch lacinato kale, stems removed, leaves chopped
1/2 teaspoon red pepper flakes
s + p
2 oz feta, chopped
5 basil leaves, chopped
juice of 1/2 a lemon
1/2 tin diced tomatoes
2 red bell peppers, seeded, halved lengthwise
Heat oven to 375 degrees. Line a small baking sheet with parchment paper. Set aside.
In a small pot, bring 1 cup water and quinoa to a boil, cover. Reduce heat and simmer about 15 minutes or until water has evaporated. Fluff with fork, set aside.
In a skillet, heat olive oil over medium heat. Add onion, cook 3 minutes, stirring frequently. Add garlic and mushrooms. Sauté 3 minutes more. Add kale and red pepper flakes. Cook 1 minutes, stirring. Remove from heat.
Stir in quinoa, salt, pepper, feta, basil and lemon.
Evenly spoon into red pepper halves. Arrange on lined baking sheet and cover well with foil.
Bake 30 minutes.