~Serves 4~
INGREDIENTS: 4 Bell Peppers 4 Medium-Sized Potatoes 1 cup Tricolor Quinoa 1 package/about 10oz. Mushrooms (any) 1 Medium-Sized Yellow Onion 1 stalk Broccoli DIRECTIONS: 1. Pre-heat overn to 450 degrees F and lightly grease a small baking pan. 2. Peel and dice the potatoes and onions and start sautéing them in pan with a little EVOO. 3. Clean out the bell peppers and wash them and set them aside. 4. Cook Quinoa (2 cups water for every 1 cup Quinoa) 5. Once the onions and potatoes have been cooking for a bit, add chopped mushroom and broccoli. Add water as needed so the mixture doesn't burn until it's finished. Add the cooked quinoa to the pan. The potatoes are allowed to be a little undercooked since you will be baking them an hour. 5. Stuff the mixture into the cleaned peppers, pushing down that way you pack them well. Any leftover mixture can be scooped into the pan next to the peppers and baked together with a little EVOO drizzled on top. 6. Bake for 45 minutes to an hour until the peppers are soft.
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