Little Creek Dressing
ROASTED STUFFED PEPPERS
Preheat oven to 350 F, grease deep baking dish with cooking spray.
Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed (about 15 minutes).
Heat olive oil in a large skillet over medium heat. Cook onion and garlic (for about 2 minutes), add tomatoes, beans and corn. Add Turmeric Dressing.
Stir quinoa into vegetable mixture. Season with salt and pepper.
Wash the bell peppers, cut off the tops and set aside. Scoop out and discard the seeds.
Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish.
Bake in the preheated oven until bell peppers are tender, about 20 minutes.
Remove from the oven, add the rest of quinoa-vegetable mixture to the same baking dish. Sprinkle with roughly chopped cilantro and drizzle with more Turmeric Lemon Dressing. Serve with avocado. Enjoy!
1 cup red quinoa, rinsed and drained
2 cups water
3 bell peppers
1 small red onion
2 tablespoons olive oil
1 cloves garlic, minced
1 big tomato, diced
1 cup cherry tomatoes
1/2 can red beans
1 corn on the cob
1/4 cup Lemon Turmeric Dressing
1/3 cup chopped cilantro
ground salt & black pepper to taste
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