Mediterranean Quinoa Stuffed Red Peppers

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.