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1
I addition to the above ingredients, you may also consider adding some lemon zest, maybe a bit more rosemary, and more tomato paste for flavor.
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2
I would also add more kale next time I make this (maybe double it?)
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3
because it cooked down quite a bit.
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If you try out those changes, leave a comment to let me know how it goes!
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5
Preheat oven to 350 F. Cut the tops off the peppers and remove the seeds and membranes from inside.
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6
Place the peppers in a baking dish and bake for 15 minutes to soften them.
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7
Chop up the tops of the peppers (the flesh around the stems) and set them aside to add in later.
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8
When the peppers are done cooking remove the dish from the oven and set them aside for a few minutes.
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9
Keep the oven on.
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10
Rinse quinoa in a colander under running water.
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11
Then add it into a small pot with the vegetable broth.
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12
You should use the amount of liquid that usually works for you when cooking quinoa, or the amount recommended on your package.
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13
I usually see recipes call for 1 1/2 cups of liquid, but less works better for me.)
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14
Bring it to a boil then lower heat a bit and simmer for about 15 minutes or until quinoa is tender and no liquid remains.
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15
Then remove the pan from the heat.
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16
Add a small amount of olive oil to a large pan over medium-high heat.
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Once hot, add the onions, garlic, and carrots and cook until soft, about 5 minutes.
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18
Stir in the rosemary.
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Stir in the kale and the reserved chopped bell peppers.
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Saute until softened, 2-3 minutes.
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Remove from heat.
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Add the quinoa, tomato paste, beans and lemon juice (and zest if using) and stir to combine.
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23
Season to taste with crushed red pepper, salt and pepper.
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24
Make sure that the peppers are sitting upright in your dish.
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Spoon the quinoa mixture into the peppers and bake at 350 F for 15 minutes.
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Serve hot!
