Shauna James Ahern'S Quinoa-Stuffed Peppers – a delicious recipe with olive oil, garlic, ground cumin, golden raisins, Lacinato kale, red bell peppers. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 425u00b0F. Line a baking sheet with parchment paper.
2
Set a large skillet over medium heat. Pour in 2 tablespoons of the olive oil. Add the garlic and cook, stirring, until it is softened, about 2 minutes. (Take care to not burn the garlic.) Add the caramelized onions and cook, stirring, until they are heated. Stir in the cumin and cook until it releases its scent, about 1 minute.
3
Toss in the quinoa and raisins. Stir until everything is heated. Add the chopped kale and cook until it just wilted. Turn off the heat.
4
Coat each of the peppers with the remaining oil. oil. Spoon the quinoa stuffing into the peppers.
5
Put the peppers onto the prepared baking sheet. Roast in the oven until the edges of the peppers are a little crisp and the stuffing hot, about 25 minutes.
280
kcal
Calories
23
g
Fat
15
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 tablespoons olive oil, 2 cloves garlic, peeled and chopped, 1/2 cup, 1 teaspoon ground cumin, and more.
Yes, Shauna James Ahern'S Quinoa-Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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