Stuffed peppers are great because one can substitute so many of the ingredients.Use the recipe below as a model and create your own!
Quinoa Stuffed Peppers with Cilantro Pesto and Golden Raisins:
4 Bell peppers, kept whole except for tops removed and all seeds washed out-having 4 different colors looks nice (red, yellow, green and orange)
2 cups cooked quinoa
2 1/2 cups diced , roasted butternut squash
3 TBS golden raisins
***2-3 TBS cilantro pesto or if you don’t have, regular pesto (vegan cilantro recipe below)
1/2 TBS olive oil
1 tsp salt
1/2 tsp ground black pepper
1 tsp chili oil (if you don’t have, just sprinkle a bit of cayenne pepper)
Preheat the oven to 400 degrees
Heat up 1/2 TBS olive oil and sautee cooked quinoa
Add in the butternut squash and toss for a minute or so
Add in the salt, pepper, chili oil and raisins and stir until combined
Add in the cilantro pesto and stir until combined
Stuff the 4 prepared peppers with equal amounts of the quinoa mixture and stand up the peppers in a pyrex dish that is deep and small enough to stand the peppers up.
Bake uncovered for 30 minutes and serve with salad, more of the inside mixture or anything you like.
1 cup raw cashews, can also try with other nuts
1 cup packed cilantro, washed
1 tsp honey
juice of 1 lemon
one tsp lemon juice
1 TBS almond flour or ground almonds
1/2 tsp salt
Puree in a food processor and freeze in small amounts.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.