Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, stuffed peppers with three colors quinoa walnuts and raisins. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Stuffed peppers with three colors quinoa walnuts and raisins is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Stuffed peppers with three colors quinoa walnuts and raisins is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have stuffed peppers with three colors quinoa walnuts and raisins using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed peppers with three colors quinoa
walnuts and raisins:
- Make ready 4 bell peppers any color
- Prepare 1/2 cup three colors quinoa
- Make ready 1 cup water
- Get 1/2 tsp. salt
- Get 1 tbsp. olive oil
- Take 1 diced shallot
- Get 1 minced garlic clove
- Prepare 1/3 cup diced orange pepper
- Make ready 1/3 cup diced red pepper
- Make ready 2 tbsp. raisins
- Prepare 1/4 cup chopped walnuts
- Make ready 1 tbsp. chopped parsley
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Instructions to make Stuffed peppers with three colors quinoa
walnuts and raisins:
- In a small pot boil the water with salt. - Stir in the quinoa, cover and let it simmer for 17 minutes. Turn off the heat. Let it stand for 10 minutes.
- Heat the olive oil in a frying pan and sauté shallots and garlic for 1minute. - Add peppers, raisins, walnuts and cook for 2 more minutes. - Stir in the cooked quinoa.
- Slice off top of the peppers and remove the seeds. Slice at bottom of the pepper so it will stand up. Brush the peppers and the top with oil.
- Spoon the quinoa mixture into the hollowed peppers. Cover with the tops and arrange them in a baking dish. - Preheat the oven at 450° F. - Bake the peppers for about 15 minutes and serve.
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