Grain free /gluten free quinoa stuffed peppers
Grain free/gluten free and ekadashi friendly sweet multicolored peppers stuffed with quinoa and veggies and topped with cheese
Servings: 2
Equipment
- oven
Ingredients
- 20 baby sweet peppers
- 1.5 cups chopped veggies
- 1/2 cup uncooked quinoa
- 1 teaspoon olive oil
- 1 teaspoon cumin seeds
- 1.5 teaspoon chipotle chili spice
- 1.5 teaspoon taco seasoning
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder (you can adjust as per your taste)
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 - 1 teaspoon salt (the salt amount really depends on how salty your taco seasoning is and your preference)
- 2 teaspoons fresh lemon or lime juice
- 1/2 cup shredded sharp cheddar cheese
- your favorite hot sauce/cilantro sauce/guacamole/salsa
Instructions
- Cook the quinoa with 3/4 cup water in the instant pot for pressure cook high on 1 minute and then 15 mins in the "keep warm" setting before releasing the pressure.
- While quinoa is cooking, chop veggies in very small pieces.
- Slice the baby sweet bell peppers in half lengthwise.
- In a nonstick pan, warm up the olive oil.
- Once the oil is warm, add in the cumin seeds until they start to change color.
- Add in chopped veggies and cooked quinoa.
- Add in all the spices.
- Mix thoroughly until veggies are tender.
- Add in the lemon or lime juice.
- Remove from the heat and this now the "stuffing."
- Fill in the baby sweet bell peppers with the stuffing. Spray a baking tray with olive oil and add the baby sweet peppers.
- Bake at 350 degree F for 25 minutes. Take out the tray and top it with cheese. Pop it back in the oven on the "broil" setting to let the cheese slowly melt and become oozy and gooey.
- Top this delicious baby sweetness with your favorite hot sauce/cilantro sauce or guacamole or salsa or anything your beautiful heart desires.
- Say a prayer of gratitude and enjoy!