Quinoa Stuffed Bell Peppers
3 large bell peppers, any color
Olive oil or avocado oil
2 cups cooked quinoa, prepared according to package. (You can use red, white, or both, which I did here.)
3 green onions, chopped
¼ cup chopped fresh cilantro
Juice and zest of 1 large orange
¼ cup lime juice
2/3 cup matchstick carrots
¼ tsp. salt
½ tsp. chili powder
½ tsp. red pepper flakes
Slice the bell peppers in half and remove the seeds. Brush the bottom of a baking pan and the insides of the bell peppers with oil, then set them in the pan.
In a large bowl, mix together quinoa, onions, cilantro, orange juice and zest, lime juice, carrots, and spices. Spoon the filling into the pepper halves. Bake at 400 for about 20 minutes.
Copyright 2018 Karen Ullo