Mediterranean Quinoa Stuffed Red Peppers

by thefoodiechick · July 22, 2020

Ingredients:

4 to 6 large red bell peppers (I use 4 because I love having left over filling to eat as a side for another meal)
1 10 oz. bag of frozen spinach
12 dried dates, chopped
1/4 cup shelled pumpkin seeds
1 can (14 oz) lentil beans, drained and rinsed
2 cups quinoa
4 cups chicken broth
3 garlic cloves, chopped
2 tablespoons curry powder
1/8 teaspoon clove
1 tablespoon extra virgin olive oil (I use Colavita brand)
Salt and pepper to taste

Directions:

Preheat oven to 400 degrees F.
Cook quinoa according to package instructions but substitute chicken broth for water).
Cook frozen spinach according to package and set aside.
Wash peppers and cut the tops off about 1/4 inch from the top, this will keep the tops with stems in tact. Pull out seeds and place peppers in a baking dish with 1 inch of water in the bottom. Cover and place in oven for 30 minutes to steam and soften the peppers.
Once quinoa is fully cooked, pour into a mixing bowl and add cooked spinach, dates, pumpkin seeds, lentils, garlic, curry, clove, olive oil and salt&pepper.
Once peppers are soft, remove from oven and carefully drain water from baking dish.
Stuff peppers with the quinoa filling and replace tops.
Drizzle the tops of peppers with olive oil and place them back in the oven uncovered at 400 degrees F for 20-25 min. Peppers will brown and blister on top when they are done.