These stuffed peppers are not only easy to prepare (because all you really do is put them in the oven), they are also full of flavor and got tons of nutritious ingredients in them.
Ingredients
For the Stuffing:
4 Cups Cooked Quinoa
1 Zucchini - Grated
1 Carrot - Grated
1 Medium Sweet Potato - Grated
½ Onion - Grated
3 Tbsp Tomato Paste
1 Tbsp Garlic Powder
1 tsp Ground Cumin
¼ Cup Water
¾ Tbsp Salt
For the Sauce:
2 Cans (156ml/ 5.5 oz. each) Tomato Paste
3 Cups Hot Water
¼-½ cup Chopped Cilantro
1 tsp Ground Cumin
Salt to taste
For the Peppers:
8 Medium Bell Peppers
Instructions
In a large mixing bowl combine the stuffing ingredients and mix well together until they form an even mix.
Cut the caps off the peppers, empty them from their seeds and place standing up with the opening facing up, in a large oven proof pot that has an oven proof lid (or a Pyrex deep pan with lid). Make sure you arrange the peppers as close to each other as possible, this will help them hold each other from falling into the middle of the pot and spilling the stuffing after.
Prepare the sauce by mixing well all of its ingredients in a large bowl.
Preheat oven to 350F (180C)
Divide the stuffing between the 8 peppers and place an even amount in each.
Add in the prepared sauce, pouring it in between the peppers (into the pot) and about 1-2 Tbsp on top of each stuffed pepper.
Cover the pot with its lid and place in the preheated oven for 50-60 minutes.
Serve with sour cream on top, grated cheese or just the peppers’ sauce.
Recipe by Maya`s Kitchen at https://www.mayaskitchen.info/2014/03/13/fantastic-baked-quinoa-stuffed-peppers/