Ok…I know we all have the same problem…how in the world do we get the kids to football, soccer, basketball and then get them home to eat a sensible meal that does not come with a toy?
Well here is one of my tried and true recipes I like to use when the nights are going to be late and the fam just can’t take another french fried something in their diet.
My first favorite is really easy and guaranteed to be yummy while at the same time quite healthy. I am using a new ingredient some of you may not be familiar with. Its the versatile legume called quinoa and since it is HIGH in protein it is jam-packed with the nutrients your family needs. Trust me when I say they will never miss the boring white rice you used to use! You can find quinoa easily in your store’s grain/ rice aisle.
Stuffed Bell Peppers
1 onion, chopped
1/2 pound sliced mushrooms
1/2 cup chopped carrots
7 bell peppers (slice the tops off of 6 of the peppers, then fully chop the remaining pepper to add to saute.)
1/2 cup chopped flat leaf parsley
1/4 pound baby spinach
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cumin
1 cup uncooked quinoa, rinsed and then cooked according to package directions
Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside.
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. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.
