Super Tasty Quinoa Stuffed Peppers
This is my favourite meal to make for lunch on the weekends when I have a bit more time. These stuffed peppers are so filling and they leave you feeling amazing.
These super tasty stuffed peppers can also be served as a dinner and to top it of they look super impressive and they dont require that much effort or hard work.
The quinoa acts as the base of the stuffing and binds all of the other ingredients together, Quinoa is one of the most protein rich foods we can eat and is especially good for a vegetarian protein source. It contains almost twice the amount of fiber as most other grains, as well as being extremely high in iron, lysine, magnesium, riboflavin.
The lentils in this dish are an excellent source of molybdenum and folate, as well as dietary fiber, copper, phosphorus and magnesium. I love using spinach in dishes as it adds another texture, without changing the taste, spinach has a very mild taste is absolutely amazing once it has been cooked down. It is very high in many vitamins and mineral. Peppers are an amazing source of vitamin A, C, E and B6, as well as being high in folate, molybdenum and potassium. I have listed just a few of the benefits for some of the ingredients used in this recipe, as it would take ages to outline each and every benefit of each ingredient. All of these ingredients that make up these spectacular stiffed capsicums have wonderful benefits on one’s body and will fuel you for ages, your body will be very thankful. The most important thing about eating well is knowing what you are putting into your body, food is what fuels us and through taking extra time to prepare a beautiful meal we are ensuring our body is taken care of.
- 2 peppers
- 2 orange sweet potatoes sliced
- 1 carrot chopped
- 1 cup of quinoa
- 1/2 cup of red split lentils
- 1/2 cup of spinach chopped
- 1 tin of crushed tomatoes
- 1 red onion diced
- 3 gloves of garlic crushed
- Pinch of salt and pepper
- 1 tablespoon of tahini
- 2 teaspoons of apple cider vinegar
- 1 avocado
- 2 teaspoons of ground coriander
- 1 teaspoon of ground paprika
- 1/2 teaspoon of ground turmeric
- Start by making the stuffing for the capsicums, preheat the oven to 180 degrees Celsius.
- Cook the quinoa by adding the quinoa and two cups of water to a pot, bring to the boil and then reduce heat to a simmer and place the lid on and cook for 15 minutes.
- Cook the lentils by putting them into a pot with 1 ½ cups of water, bring to the boil then reduce heat and simmer for 5 minutes.
- While the quinoa and lentils are cooking move onto frying off the vegetables, heat a splash of olive oil into a pan and frying the onion, carrots and two gloves of garlic for a few minutes or until soft.
- Add in the spinach and cook for a further few minutes.
- Add in the tin of tomatoes and the lentils, cook for 5 minutes.
- Once it has all cooked down add in the quinoa and turn off the heat and leave it to sit while you prepare the peppers.
- To get all of the seeds from out of the pepper, get a knife and cut the stalk out, then get a spoon and scrape all of the remaining seeds out.
- Once the pepper have been deseeded, fill them up with the stuffing.
- Place them in a cooking dish along with the sliced sweet potato and cook for 45 minutes, checking every 15 minutes to ensure they don’t burn. (Half way through the cooking process turn the sweet potatoes over and place them back into the oven to finish cooking).
- While the pepper and sweet potatoes are cooking, prepare the condiments to serve alongside.
- Make the avocado smash by placing the avocado, salt and pepper, ground coriander, turmeric, paprika, a slash of water, olive oil and 1 teaspoon of apple cider vinegar into a bowl and mixing until all combined.
Recipe Credit: Mia