Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, stuffed peppers with three colors quinoa walnuts and raisins. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Stuffed peppers with three colors quinoa walnuts and raisins is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Stuffed peppers with three colors quinoa walnuts and raisins is something which I’ve loved my entire life.
Slice off top of the peppers and remove the seeds. Stuffed peppers work great as a stand-alone lunch dish or as a side dish. The combination of textures - juicy pepper, soft quinoa, crunchy walnuts and gooey melted cheese really make for an enjoyable eating experience.
To begin with this particular recipe, we have to first prepare a few components. You can have stuffed peppers with three colors quinoa walnuts and raisins using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Stuffed peppers with three colors quinoa
walnuts and raisins:
- Make ready 4 bell peppers any color
- Take 1/2 cup three colors quinoa
- Prepare 1 cup water
- Take 1/2 tsp. salt
- Get 1 tbsp. olive oil
- Make ready 1 diced shallot
- Prepare 1 minced garlic clove
- Prepare 1/3 cup diced orange pepper
- Make ready 1/3 cup diced red pepper
- Make ready 2 tbsp. raisins
- Make ready 1/4 cup chopped walnuts
- Prepare 1 tbsp. chopped parsley
Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa. Spoon quinoa mixture into each red bell pepper half. Transfer the garlic to the plate, reserving the oil. Fluff the quinoa with a fork.
Steps to make Stuffed peppers with three colors quinoa
walnuts and raisins:
- In a small pot boil the water with salt. - Stir in the quinoa, cover and let it simmer for 17 minutes. Turn off the heat. Let it stand for 10 minutes.
- Heat the olive oil in a frying pan and sauté shallots and garlic for 1minute. - Add peppers, raisins, walnuts and cook for 2 more minutes. - Stir in the cooked quinoa.
- Slice off top of the peppers and remove the seeds. Slice at bottom of the pepper so it will stand up. Brush the peppers and the top with oil.
- Spoon the quinoa mixture into the hollowed peppers. Cover with the tops and arrange them in a baking dish. - Preheat the oven at 450° F. - Bake the peppers for about 15 minutes and serve.
Give stuffed peppers a wholesome makeover with hearty quinoa sauteed with sweet raisins, olives and freshly grated cheese. For a classicalist such as myself, 'Aversion towards the New' is a feature rather than a bug, it's built into my character by default through my study and enjoyment of the past's finer aspects - and fuels it. Heat olive oil over medium heat. You can substitute quinoa for the rice in just about any dish, which is great since it has more than twice the amount of protein than rice and is easily digested. I could rave about this tiny ancient grain, but will refrain and save that for another time.
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