Dinner: Vegan Roasted Bell Peppers Stuffed with Quinoa

There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entrée of stuffed bell peppers.

Prep Time: 10 mins

Cook Time: 90 mins

Total Time: 100 mins

This recipe includes superfoods such as:

Cinnamon, Spinach

Health benefits of Vegan Roasted Bell Peppers Stuffed with Quinoa

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1/2 cup roasted salted cashews
7 large bell peppers
1 1/2 tsps ground cinnamon
3/4 tsp ground cumin
1 dash pepper
1 dash salt
1 tbsp olive oil
1 cup chopped carrots
1/2 lb mushrooms
1 medium onion
1/2 cup chopped parsley
1/4 lb spinach
1 cup uncooked quinoa, rinsed and cooked

Instructions

1. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes.

2. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed).

3. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.

4. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

5. Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside.

6. 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.

7. 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.

8. Note: based on a recipe from wholefoods.com For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.