Summer is coming to an end… sad face. These are the perfect side dish for your final summer BBQ party. Stuff some of those delicious fresh bell peppers with a quinoa salad. This dish is very easy to put together and is filled with tons of nutrients, fiber, and vitamins. Savor those summer flavors for a few more days… I know I will be!

Quinoa Stuffed Peppers

Serves 4

Ingredients (use all organic ingredients when possible)

4 – bell peppers
1 – cup quinoa
1 ½ – cup coconut milk
½ – yellow onion
3-4 – garlic cloves
½ – jalapeño
½ tbs coconut oil
1 ½ – diced roma tomato
4-5 – diced baby portabella mushrooms
1 – tsp cumin
1 – tsp chili powder
1 – tsp curry powder
salt and pepper to taste
1/3 – cup crushed cashews
½ – lime- juiced

Directions

Begin by preheating your oven to 350 degrees. These are also amazing when they are cooked on a grill. If you are doing that instead, heat up the grill.

You will use the coconut milk in place of water for cooking your quinoa. Follow the quinoa cooking instructions, being sure to slightly undercook the quinoa, as it will get cooked when you bake the bell peppers. Set aside, once cooked.

Mince the garlic and jalapeño and dice the onion. Sautee on medium heat with coconut oil until browned.

Add diced mushrooms and tomatoes and spices to the onion and garlic mixture. Sautee for 3 minutes; just long enough to soften the mushrooms and mix the flavors but not overcook the vegetables.

Combine quinoa and vegetable mixture into a medium sized bowl.

Add lime juice and crushed cashews and mix thoroughly.

To prepare bell peppers slice off the tops, about a ¼ inch down the pepper and remove the seeds.

Fill bell peppers with quinoa mixture.

Place on baking pan or onto grill.

Bake for 20-25 minutes, or grill for 15-20 minutes. Enjoy with friends and family!