Today there was a mild glimpse of fall in the air here and this recipe sounded cozy for the evening. The measurements I used were to make two peppers so adjust according to however many you wish to serve. There are a thousand variations and additions that could be made to this meal – I simply used what I had on hand and that truly is the beauty of a dinner such as this. Leftover quinoa, brown or rice wild all make a wonderful filing with seasonal veggies and spices.
2 yellow, red or green bell peppers
1 cup cooked quinoa or brown rice
1/2 cup vegetable broth
2 cloves of crushed garlic
1/2 red onion, finely chopped
1/2 yellow onion, finely chopped
1/2 large portobello, chopped into small pieces
Large handful of chard, finely chopped
Small bit of fresh parsley, finely chopped
Handful of sprouted pumpkin seeds (walnuts or cashews would also work nicely)
2 Tbsp. of Olive Oil
Salt, Pepper and Seasonings as desired
Sauté the garlic and onion together in a saucepan with about two tablespoons of olive oil.
Add the portobello and vegetable broth.
Cook until chard is tender.
In a bowl, mix the vegetable mix with quinoa, desired seasonings and herbs. I used sea salt, a pinch of pepper, sprouted pumpkin seeds and a bit of fresh parsley.
Take your peppers and cut them in half, removing seeds.
Combine well and stuff into your peppers.
Bake at 375 for about 25-30 minutes or until peppers are tender.