Vegan Roasted Bell Peppers Stuffed with Quinoa

Ingredients

• 1/2 cup roasted salted cashewsNutrition
• 7 large bell peppersNutrition
• 1 1/2 tsps ground cinnamonNutrition
• 3/4 tsp ground cuminNutrition
• 1 dash pepperNutrition
• 1 dash saltNutrition
• 1 tbsp olive oilNutrition
• 1 cup chopped carrotsNutrition
• 1 medium onionNutrition
• 1/2 cup chopped parsleyNutrition
• 1 cup uncooked quinoa, rinsed and cookedNutrition
• 1/2 lb mushroomsNutrition
• 1/4 lb spinachNutrition

Directions

1. 1Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes.
2. 2Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed).
3. 3Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.
4. 4Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
5. 5Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside.
6. 6Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan.
7. 7Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.
8. 8Note: based on a recipe from wholefoods.com For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.

Nutrition per serving

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