Stuffed Peppers That Will Richly Stuff Your Belly

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Hello my dear Health Fighters,

it’s been a while since I’ve posted some sexy, delicious, colourful, and mainly, super healthy recipe that would brighten the mood of your mind and tummy. This time, I went for a purely vegetarian recipe which is colourful enough to paint smile on your face; difficult enough to taste more deservedly; healthy enough to make your tummy dance and sing “Hey, Hey Hippie” from joy; and charming enough to flirt with all of your senses.

Get your ladles and kitchen apron ready and let’s get started 🙂

What do you need?Snoopy-the-Chef_by_ASamDesign

6 Bell Peppers

1 Small Zucchini

4 Carrots

½ cup of chopped parsley

400-500g mushrooms

1 cup of quinoa

½ cup of cashews

150-200g baby spinach

1 can of chopped tomatoes

1 red onion

Sea salt

Last Ingredient:

And don’t forget about one of my most favorite ingredients which I add to  every recipe – music. Because stuffed peppers are mainly part of the cuisine of the south and east Mediterranean and Middle Eastern region of the world, I chose one of my favorite Turkish songs that perfectly fits to the preparation of this wonderfully rich recipe.

How to prepare?

1. Cut red onion into tiny cubes

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2. Cut carrots, mushrooms and zucchini into cubes

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3. Wash baby spinach

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4. Chop spinach

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5. Chop parsley

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6. Meanwhile, rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot.

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7. Add 2 cups water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.

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8. Heat oil in a large skillet over medium high heat. Add onion and mushrooms and cook, stirring occasionally until transparent, 8 to 10 minutes

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9. Add carrots and cook until softened, 4 to 5 minutes more

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10. Add chopped tomatoes, parsley, spinach and cook until just softened

11. Add salt, pepper and cashews and cook 1 to 2 minutes more and meanwhile preheat the oven to 350°F/175 C.

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12. Add quinoa to the veggie mixture

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13. Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan.

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14. Lightly oil the peppers in the pan and cover them with foil

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15. Let’s jump to the oven. Check them halfway through, until they are tender and juicy and filling is hot throughout. It should last around 1 hour and twenty.

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16. Serve them hot and enjoy this little veggie heaven on your plate. Your kitchen will smell like never before.

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Make you and your friends happy with this delicious recipe! And wait…..make me happy too by letting me know how it went 🙂

By then, Have a Great and Healthy start of the week! 

Andrea 🙂

Recipe Insiration: Here

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5 thoughts on “Stuffed Peppers That Will Richly Stuff Your Belly

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