Quinoa Stuffed Peppers
3 red or orange bell peppers, tops cut off and seeded
2 shallots, diced
2 cloves garlic, minced
1 zucchini, diced
1-2 tomatoes, chopped
1/4 cup tomato sauce or spaghetti sauce
2 tablespoons flax seeds
salt and black pepper, to taste
1 teaspoon oregano
1 tablespoon basil
1 teaspoon chili powder
1 cup frozen spinach
1/2 cup quinoa
1 1/2 cups water or veggie broth
for the parsley sauce:
3 tablespoons butter
3 tablespoons chopped parsley (dried or fresh)
2 tablespoons flour
2 1/2 cups soy milk or half and half
4 tablespoons nutritional yeast or grated cheddar cheese
1. Arrange the bell peppers, tops up, in a loaf pan. Preheat oven to 400F. While oven is preheating put the peppers into the oven to start the cooking process.
2. In a large skillet, saute the shallots and garlic till tender.
3. Add in the zucchini, tomatoes, tomato sauce, flax seeds, salt, black pepper, oregano, basil, and chili powder and stir to combine. Cook 3 minutes.
4. Add in spinach and quinoa and water or veggie broth, stirring to mix. Let the mixture simmer till the quinoa is cooked, adding more water as needed.
5. While the quinoa mixture is simmering, melt the butter in a small saucepan and add in the parsley, stirring constantly till butter is melted.
6. Whisk in the flour and stir to combine with the butter mixture.
7. Add the soy milk to create a roux. Continue to whisk till mixture starts to thicken. Add in the nutritional yeast and continue whisking till the mixture is thick. Turn off the heat.
8. Check the peppers. They should be just about tender. Pull them from the oven.
9. Once the quinoa mixture is cooked turn off the heat.
10. Spoon the quinoa mixture into the hollow bell peppers. Pour the parsley sauce over the top.
11. Return to the oven for 15-20 minutes or till bell peppers are fully tender and parsley sauce is beginning to brown on top.
12. Serve immediately.