Stuffed peppers with three colors quinoa walnuts and raisins
Stuffed peppers with three colors quinoa walnuts and raisins

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, stuffed peppers with three colors quinoa walnuts and raisins. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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For the entire recipe and learn more about how to cook with superfoods visit the blog WholeBodyReboot.com. Red bell peppers are stuffed with quinoa, chickpeas, walnuts, and goat cheese for a quick Mediterranean-inspired vegetarian main coarse. Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon.

To get started with this recipe, we have to first prepare a few ingredients. You can cook stuffed peppers with three colors quinoa walnuts and raisins using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed peppers with three colors quinoa

walnuts and raisins:

  1. Take 4 bell peppers any color
  2. Take 1/2 cup three colors quinoa
  3. Get 1 cup water
  4. Get 1/2 tsp. salt
  5. Take 1 tbsp. olive oil
  6. Get 1 diced shallot
  7. Make ready 1 minced garlic clove
  8. Get 1/3 cup diced orange pepper
  9. Prepare 1/3 cup diced red pepper
  10. Prepare 2 tbsp. raisins
  11. Take 1/4 cup chopped walnuts
  12. Prepare 1 tbsp. chopped parsley

Using leftover ingredients, I created a southwest quinoa mixture. Walnuts and nutty-tasting quinoa are the stars in this vegetarian main. Choose short, squat bell peppers that will stand upright easily. The Best Paint Colors for Every Home Aesthetic, According to Experts.

Instructions to make Stuffed peppers with three colors quinoa

walnuts and raisins:

  1. In a small pot boil the water with salt. - Stir in the quinoa, cover and let it simmer for 17 minutes. Turn off the heat. Let it stand for 10 minutes.
  2. Heat the olive oil in a frying pan and sauté shallots and garlic for 1minute. - Add peppers, raisins, walnuts and cook for 2 more minutes. - Stir in the cooked quinoa.
  3. Slice off top of the peppers and remove the seeds. Slice at bottom of the pepper so it will stand up. Brush the peppers and the top with oil.
  4. Spoon the quinoa mixture into the hollowed peppers. Cover with the tops and arrange them in a baking dish. - Preheat the oven at 450° F. - Bake the peppers for about 15 minutes and serve.

Color can make or break the ambience of a space. Here's how to choose the correct hue for. Stuffed peppers are so often full of mushy rice and/or overcooked meat. Yet there's no reason why The bulk of her stuffing is steamed quinoa enlivened with sweet caramelized onions, yellow raisins Likewise, you could use any small dried fruit instead of raisins here, or walnuts or pecans instead. Stuffed bell peppers are a favorite, especially this quinoa version or my chicken stuffed peppers.

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