Peppers are one of my favorite vegetables. Their flavors, colors and varieties vary from region and season, but one pepper you will always be able to find in your grocery store is the bell pepper. The bell pepper is a great pepper to use because it is not spicy, and can be used in many various ways. They can be eaten raw, sautéed and even baked or fried. With all of the ways you can utilize a bell pepper in the kitchen, it should be really easy to incorporate them into your diet.
Bell peppers are a great ingredient to use especially if you are trying to keep your eyes healthy. Bell peppers contain an important nutrient, lutein, to help fight eye problems. A diet rich with lutein will help your eyes fight cataracts, and can help prevent macular degeneration. They are also full of beta-carotene, vitamin-E, and other antioxidants that will fight off harmful substances in your entire body, but especially in your eyes.
One of my all times favorite ways to eat bell peppers is stuffing them. Bell peppers are the perfect vegetable to use as a container to use to stuff with any of your favorite things, and are incredibly versatile meaning that you can make them fit into any flavor or cuisine profile. They are great meal that you can throw together in no time, and your kids will love them too.
- 6 bell peppers, assorted colors
- 1 large onion, diced
- Baby Portobello mushrooms, quartered
- 1 can diced tomatoes
- 3 garlic cloves, minced
- 2 cups quinoa
- 2 bay leaves
- 1 tablespoon cumin
- 1 cinnamon stick
- 1/2 tablespoon coriander
- Monterey jack cheese
- Salt & pepper
- Extra virgin olive oil
- Take tops off of peppers and remove seeds. Add to pot of boiling water and allow to partially cook for about 3 minutes. Remove from water using tongs, and place on baking sheet or casserole dish.
- Using the same pot of water add bay laves, cinnamon stick and kosher salt (about a tablespoon), bring back to boil and add quinoa. Allow to cook until grain blooms and the white germ releases from inside of grain. Drain into colander. Place into large bowl.
- In a sauté pan heat garlic, and 2 tablespoons of olive oil until slightly fragrant. Add diced onions, mushrooms, cumin, coriande, and salt and pepper. Cook until onion is translucent and sweet, and mushrooms are cooked. Add diced tomatoes and cook until juice has slightly reduced.
- Add onion mixture to bowl along with quinoa. Mix together until everything is coated evenly. Season to taste.
- Add mixture to insides of peppers, and top with cheese. Add to oven at 350 degrees and cook for 30 minutes until peppers are hot, and cheese is melted.