We stuffed the peppers, chopped up some local potatoes from our Taproot CSA and used our vegetable spiralizer to spiral some beets and zucchini for meal full of antioxidants and flavour.
Peppers
Ingredients:
- Full peppers of any colour, top cut out like you would prepare a jack-o-lantern
- Quinoa
- 1 tbsp Grapeseed oil
- Onion, diced
- Garlic, chopped
- Mushrooms, diced
- Any other veggies that you may have in your fridge, tomatoes, zucchini, basically anything that you can chop and stuff in!
- 1 tsp dried basil
- 1 tsp oregano
- Cheese, grated... any variety... mozza, goat, feta, cheddar (optional)
Directions:
- Pre-heat oven to 350F
- Cook quinoa like you would cook rice (1:2 ratio of grain to water).
- Cook onion, garlic in a pan with grapeseed oil, add in more diced peppers, mushrooms, spices and cook until just barely done (not too soft)
- Once the quinoa has cooked, mix in the veggies and cheese (if using) and then stuff into your peppers.
- Place the "lid" back onto the pepper and wrap in tin foil
- Bake for 20-30 minutes, until the pepper is soft (not squishy) to squeeze.
Potatoes
Directions:
- Chop potatoes how you please... chunks, wedges, etc, and par boil
- Remove from water and coat with oil, salt, pepper, and any other spices you choose
- Place on baking tray in oven with your peppers
- Turn once at the 15 minute mark
Veggies
Directions
- Get yourself a spiralizer because they are so fun! Spiralize any raw veggie you like, carrots, zucchini, beets... toss with this amazing dressing:
- 3 tbsp nutritional yeast, 3 tbsp olive oil, 2 tbsp tamari/soy sauce, 2 tbsp apple cider vinegar, 1 clove chopped garlic, salt and pepper - mix in blender or shake really well.