Quinoa Spinach and Artichoke Stuffed Peppers

I never have dinner wins anymore. I used to love experimenting in the kitchen at dinner and it was a great way to unwind after work along with a glass of wine of course.

Life is not that leisurely since having Julian and so many meals have become quick and dirty as opposed to slow and clean – that goes for process and ingredients. I’m still figuring out how to get bits of my old life back here and meal planning and cooking is something I’m paying more attention to.

Thanks to the book I just read I have rekindled my love for quinoa. It’s such an insanely healthy food and I recently stopped being lazy and found that cooking it in some no salt added broth is a game changer. It definitely makes it less…nutty…tasting and even Jeff will eat it.

I’ve also just been animal proteined (totally a verb) out lately. Maybe it was the book or maybe I am finally getting tired of the constant rotation of chicken and ground turkey in my life. We don’t eat a lot of  red meat at home and I’ll cook salmon once in a while but wild caught is not that easy for me to find close by so I try to not overdo it on the farm raised.

So all that to say last week I was searching for some meatless recipes that could use quinoa and came across this recipe. I changed a few ingredients up and it was amazing. Jeff and I both loved it which is saying a lot since he is not the biggest fan of quinoa.

Quinoa Spinach and Artichoke Stuffed Peppers

4 Red Peppers, tops chopped off and sliced in half

1 cup of Quinoa

2 cups low sodium Chicken Broth

2 cloves garlic, chopped

1/2 red onion, diced

4 oz spinach

6 oz jar of artichoke hearts

4 oz of feta, chopped and crumbed

Fill a large pot with water, add the peppers halves minus the tops and boil/steam for 20ish mins to soften

Boil the quinoa in a smaller pot with the chicken broth.

Dice and chop the onion and garlic and roughly chop up the artichoke hearts

Heat a pan over medium heat and add some olive oil and the spinach and cook until wilted, then add garlic onion and artichoke hearts, then the cooked quinoa. Stir to combine and remove from heat.

Set oven to 375. Spray a foil covered sheet pan with oil and place the pepper halves on it.

Fill peppers with quinoa mixture, cover with another sheet of foil and bake for 30 mins, lifting off the foil when you have about 5 mins to go.

Feeds 4, serve with a side salad and or some crusty bread.

Yum. Let me know if you try it! 

XxOo Liz 



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