I essentially followed the recipe for Quinoa and Lentil Stuffed Bell Peppers on the Mele Cotte blog.
Note: when preparing this, bear in mind the peppers bake for an hour after all the preparation.
Lentils and Quinoa Stuffed Peppers
I made a few modifications to the recipe:
I added a bayleaf and 1/2 tsp of marjoram to the lentils to make the cooking fragrant.
|Carrots, Summer Squash, Zucchini, Lentils and Quinoa|
Of three sons served: one had seconds, one ate his but wondered why it couldn't be stuffed with quinoa and meat, and one refused to eat it.
I thoroughly enjoyed it.
I served this with boneless chicken breast and baked potatoes on the side. I should have reserved some vegetables for the son who won't eat quinoa. I think next time I will try this recipe with a bit of ground meat or sausage in the stuffing.
Or maybe not. It is getting harder and harder for me to look at a vibrant saute like that and imagine soiling it with meat. Hmm. I must remember it is no different than adding soy sauce.
Don't be shy. If you read this post, please leave a comment and let me know what you like or don't like about quinoa.
Did you know if you aren’t subscribing to How Do You Cook Quinoa? at the new domain, you risk missing out on new posts and quinoa recipes? Not to mention the upcoming quinoa contest. Subscribe today and learn tasty new ways to enjoy quinoa along with other exciting (and sometimes exotic) ingredients.
You may also follow @keenonquinoa on Twitter.