Shallots and hazelnuts are sautéed together and seasoned with cumin and garlic before being mixed with protein packed grain quinoa. The bell pepper “bowls” are roasted to bring out their natural sweetness, which contrast beautifully with the nutty filling. This recipe comes to us from Donna of Apron Strings.
Serves 3
- 1 cup quinoa*, rinsed
- 2 cups water
- 1/2 teaspoon salt
- 3 large red or orange bell peppers, cut in half and seeded
- 1 tablespoon olive oil
- 1 shallot, minced
- 1/2 cup hazelnuts, diced
- 1 teaspoon cumin
- 2 cloves garlic, minced
- 2 cups spinach, chopped
- a little cooking oil spray, for preparing the peppers
*Found in health food markets or the grain section or health food section of most grocery stores.
Place the quinoa, water and salt into a medium saucepan over medium-high heat. Bring to a boil, reduce the heat to low, cover and simmer for about 15 minutes, or until the quinoa is fully cooked and all the water has been absorbed. Set aside.
Place the seeded bell pepper halves into an 8 by 10 inch baking pan. Preheat the oven to 350 degrees.
Place the olive oil into a sauté pan over medium high heat. Add the shallot and sauté for 1 minute, or until it begins to become fragrant. Add the hazelnuts and cumin and cook for another minute. Add the garlic and spinach and cook for one minute more, or until the spinach is lightly wilted. Add the quinoa, stir to combine all ingredients evenly and remove the pan from heat.
Spoon the quinoa mixture into the bell pepper halves. Spray lightly with oil.
Place the stuffed peppers in their baking pan into the oven. Roast for 25-30 minutes, or until the peppers have softened and the filling is lightly browned. Serve 2 pepper halves per person and enjoy!
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