4large bell peppershalved (from top to bottom), seeds removed
1cupmulti-colored quinoa
1cupfull fat coconut milk
1cupwater
2teaspoonsolive oil
1yellow onionchopped
4cupsbaby spinach
1poundmushrooms, sliced
4clovesgarlic
1tablespoonminced ginger
2tablespoonscurry powder, plus more as needed
4green onions, sliced
Kosher salt and freshly cracked black pepper to taste
Toppings:
Cilantro
Thai Basil
Sliced Green Onions
Limes
Instructions
Cook the quinoa according to the package directions with the coconut milk and the remaining liquid being water.
Preheat the oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet. Brush the halved peppers with vegetable oil and place them cut side up on the baking sheet.
Heat the olive in a medium skillet over high heat. Add the onion and sauté for 5 minutes until soft. Add in the mushrooms and cook for an additional 10 minutes. Add the spinach and let wild entirely, stir to combine. Add the garlic and ginger and curry powder and stir to combine and cook until fragrant. Add the mixture to the cooked quinoa, stir in the green onions and mix well. Season with salt and pepper and extra curry powder as needed.
Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil. Bake for 30 minutes or until peppers are soft and slightly golden brown. Garnish with assorted toppings listed above.
Notes
This is the perfect recipe for using up leftover quinoa. Not a fan of quinoa? Use brown rice.