Tonight’s dinner was very easy to make and one that I experiment with all the time by adding new flavors!
- 1 tablespoon olive oil, plus more for oiling the pan
- 1 red onion, finely chopped
- 1/2 pound sliced mushrooms
- 4 bell peppers (cut in half and seeded)
- 3/4 cup chopped cilantro
- 1 Tablespoon lime juice
- 1/4 pound baby spinach
- 3/4 teaspoon chili pepper
- 3/4 teaspoon ground cumin
- 1 cup organic quinoa, rinsed and cooked according to package
- Salt and pepper to taste
- 1/2 cup raw cashews
Preheat oven to 450°F. Grease a baking pan with oil. Place pepper halves (cut side down) in pan and bake for 8-10 minutes. Remove from oven and reduce heat to 350°F.
Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally until transparent, about 4 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more, then add cilantro and spinach. Let spinach wilt then stir in chili pepper, cumin and cooked quinoa and toss gently to combine. Add salt, pepper, lime juice and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
Divide quinoa mixture evenly among bell peppers, gently packing it down and making sure to fully fill each pepper then arrange them upright in pan. Bake until peppers are tender and juicy and filling is hot throughout, about 10-12 minutes.
Each pepper has less than 300 calories, 6 grams of sugar and 10 grams of protein. Enjoy!