Stuffed Quinoa Bell Peppers
I was seduced by these big, beautiful organic peppers at the market. Sigh, I’m weak, in fact, I’m bragging that I am ahead of y’all having summer in my house.Filling: quinoa, zucchini, arugula, red onion, tomato, black bean, sea salt, black pepper, olive oil
Cut the peppers in half and stuff with quinoa fillings, cover with foils and send in 375F preheated oven for 40-45 minutes.
Quinoa filling mixed with tomato, zucchini, arugula, red onion and black bean
Oh, remember to drizzle a little EVOO in the pan before you bake
Sprinkle some cheese (or not) and bake for another 3-5 minutes until it melts
Serve
YUMMM! This can’t be true, how can it be so tasty?! These colors really up my appetite. The sweetness of these roasted peppers intertwined with olive oil and the fillings. Don’t you feel like you’re in a vineyard in southern Italy (which also tells you how much I want to go to Italy)? Anywhoo, enjoy it!
