Quinoa Stuffed Peppers

 This recipe takes about 15 minutes of prep, and 15 minutes to bake!  It is great to make for dinner, or for a weekly food prep.  Enjoy!

Ingredients:

– 2 cups quinoa (rinsed and soaked) 

– 3 bell peppers

– 1 bushel kale (chopped / shredded)

– 3 cloves garlic (chopped)

– 1 small onion (chopped)

– 1/2 cup low sodium vegetable broth

– 1 tablespoon nutritional yeast

– Spices: Cayenne, Corriander, Thyme 1 tsp each (or to taste)

Directions:

Add 2 cup quinoa & 4 cups water to a saute pan.  Bring to a boil, then lower to a low simmer and cover for 15 minutes or until most of the water has evaporated.  You will know the quinoa is cooked because it will have a small tail that pops up.  

*It is always good to soak quinoa for 5-8 hours or overnight to remove the protective coating quinoa has called saponin.  If you can’t soak quinoa, a quick rinse will also work.

– While the quinoa is cooking heat vegetable broth in a large saucepan, and add the onion and garlic. Cook for 3-5 minutes on low.  Stirring frequently. 

– Add kale, nutritional yeast, and spices.  Cook for another 5 minutes.   

– When the quinoa is done cooking, add it do the onions and garlic.  Cook for another 2-3 minutes.  

– Cut off the tops of the bell peppers, and scoop out any seeds on the inside.

– Stuff the peppers with the quinoa veggie mix.

– Place the stuffed peppers in the stove at 375F for 15 minutes.

– Depending on the size of the peppers, you may have leftover quinoa you can save for other meals throughout the week!

– Enjoy!

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