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Sweet Potato and Pepita Quinoa Stuffed Peppers

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Happy Meatless Monday!  How was your weekend?  We had so much rain here in Austin— all the rain this weekend gave me a perfect excuse to relax.   Some areas got 6 to 11 inches overnight!

On Saturday night, some of us went to see Eric Church and it was absolutely pouring.  We were outside, and I swear, everyone looked like they jumped in a pool.  It actually made the concert really fun.  Nothing like dancing and singing along to Eric Church in the pouring rain.

Anyway, I’ve made quinoa stuffed peppers again, but made this quinoa with a touch of Fall flavors.

Quinoa Stuffed Peppers | www.thefreshfind.com 134

Quinoa Stuffed Peppers | www.thefreshfind.com 124

I threw in some roasted pepitas, roasted sweet potatoes and topped them with goat cheese.

Quinoa Stuffed Peppers | www.thefreshfind.com 131 Quinoa Stuffed Peppers | www.thefreshfind.com 131

I also added a touch of balsamic vinegar and arugula and it was fantastic.  I was so pleased with how pretty these peppers were too :)

Quinoa Stuffed Peppers | www.thefreshfind.com 131

Hope y’all stayed dry this weekend.  Looks like we’ve got more rain coming!

Sweet Potato and Pepita Quinoa Peppers

by Kristin Hong

Prep Time: 45 minutes

Cook Time: 1 hr 15

 

Ingredients (4-6 servings)

    For Roasting

    • 1 Tablespoon Olive Oil
    • 1 Sweet Potato
    • 1/2 c. pepitas

    For the Quinoa

    • 2 cups water
    • 1 cup quinoa
    • 1 onion, chopped
    • 1 T balsamic vinegar
    • 1 T chili powder
    • 2 cups arugula
    • 1 tsp red pepper flakes
    • 4 bell peppers

    Instructions

    For Roasting

    Heat the oven to 400 degrees.

    Toss the diced sweet potatoes in olive oil and roast for 30-40 minutes.

    Separately, roast the pepitas on a baking sheet for 5-7 minutes.

    For the Quinoa

    In a pot, add a dash of olive oil, onions and chili powder.

    When onions start to brown, add the water and quinoa.

    Cook until quinoa is cooked through, about 20 minutes.

    Combine quinoa mixture, roasted sweet potatoes, roasted pepitas, arugula, and balsamic vinegar.

    For the Peppers

    Wash, destem and deseed the peppers.

    Cut in half (I did hamburger style, but you can also do hot dog style).

    Stuff the peppers with quinoa mixture.

    Top with goat cheese.

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    3 Comments

  • Reply
    The Local Box is Pretty in Purple! | Greenling Dallas
    October 15, 2013 at 11:26 am

    […] are perfect for stuffing! I’ll use a sweet potato from last week’s box and make these Quinoa Stuffed Peppers. Instead of arugula, feel free to use the Asian greens, and definitely mix in some chopped parsley […]

  • Reply
    Julie @ Sugarfoot Eats
    October 20, 2013 at 11:17 am

    That looks so good! I’ve been thinking of making stuffed peppers recently. It’s a fall food for me!

    • Reply
      thefreshfind@gmail.com
      October 20, 2013 at 6:04 pm

      Yes it’s so delicious and definitely perfect for Fall. I hope to see you around soon!

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