½ tablespoon olive oil, plus a few drops for baking pan
3 orange bell peppers
3 yellow bell peppers
1 red onion, diced
½ pound small mushrooms, sliced
1 cup carrots, diced (2 to 4 depending on size)
1 red bell pepper, diced
½ cup densely packed chopped parsley
1/4 pound baby spinach
1 ½ teaspoons cinnamon
3/4 teaspoon cumin
dash of Herbamare
salt, to taste
ground pepper, to taste
½ pound large roasted, salted cashews
Methods/steps
Cook the quinoa according to manufacturers directions. While cooking, start the vegetable prep.
Place olive oil in large pan over a medium heat. Drop in the onions and cook until transparent, about 10 minutes.
Add mushrooms, cooking an additional 4 to 5 minutes. After the mushrooms have cooked down, add the carrots and red pepper. Cook for about 2 minutes before adding the parsley and spinach, mix well after each addition. Allow the spinach to wilt before seasoning vegetables with cinnamon and cumin.
Stir in the quinoa.
Season with Herbamere, salt and pepper to taste.
Remove from heat, blend in the cashews.
While vegetables are cooking, prepare the 6 peppers for stuffing.
Preheat the oven to 350̊F.
Take the cooked vegetable mixture and gently pack it into the peppers, making sure to fully fill each one.
Rub only a few drops of olive oil on a large covered baking pan to help prevent sticking. Place peppers standing upright in the pan. Cover the pan and Place in the oven for 45 to 50 minutes. Check for tenderness. Serve Warm
This recipe is easy, simple, and offers many possible substitutions. The dough can be used to make blue corn muffins or cornbread. Endless variations for a creative mind.
