Today I’m about to share one of Dave’s favorite recipes (he loves it when I cook these for him 😉 )

The thing I love the most about this recipe is the combination of those lovely spices that just leave you’re mouth watering for more

Enjoy!

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ROASTED BELL PEPPER STUFFED WITH QUINOA

MAKES 4 SERVINGS

Ingredients:

• 4 Bell Peppers
• ½ Cup Cooked Quinoa
• 1 tbsp. Olive Oil
• ½ Red Onion, chopped
• 1 Cup Mushrooms, sliced
• 1 Cup Carrots, grated
• 1 Cup Baby Spinach
• 1 tbsp. Dried Parsley
• ½ tsp. Ground Cinnamon
• ¼ tsp. Ground Cumin
• Salt and Pepper, to taste

Directions:

1. Preheat oven to 350 F.

2. Cut the top of the peppers and discard membrane and seeds. Reserved the top for later.

3. In a large skillet, heat oil over medium-high heat. Add onion and mushrooms and cook for 4 to 5 minutes, stirring occasionally.

4. Add carrots, spinach and parsley. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa. Toss gently to combine.

5. Add salt, pepper and cook 1 to 2 minutes more. Set aside to let filling cool until warm.

6. Divide quinoa mixture evenly among the 4 bell peppers. Top each pepper with its reserved top then arranges them upright in a glass-baking dish.

7. Cover snugly with foil and bake for about 1 hour, checking halfway through, until peppers are tender and juicy.

8. Transfer to plate and serve.

Nutritional Facts:

(Per serving)

Calories: 122
Protein: 3.4
Carbs: 17.3
Fat: 4.4

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Give it a shot and let me know how you find it 🙂

PS: If you like this one, you’re gonna LOVE the 250+ recipes in Metabolic Cooking. Be sure to grab a copy