Vegan Stuffed Peppers for Dinner

Good evening!

I studied with Diran half of the afternoon and went to the grocery store. Then, it was dinner time!

Adaptation of Quinoa-Stuffed Red Bell Peppers, Shape magazine, October 2009

Ingredients:

• 1/3 cup dry quinoa (I mixed red and white)
• 3 small to medium bell peppers
• 1-2 tbsp olive oil
• 2 carrots, diced
• 1/4 white onion, chopped
• 1 clove garlic
• 1 cup frozen spinach (5 nuggets), thawed and drained
• 1 cup canned or cooked red kidney beans
• 1/2 tsp chili powder

 Directions: Cook quinoa according to package directions.
Preheat oven to 375°F. Heat oil in a skillet over medium-low heat. Add carrots, cook for 3 minutes. Add onion and garlic and cook until the onion is translucent. Remove from heat, add beans and spinach and toss well. Add quinoa and chili powder.
Cut the top off the peppers and remove the seeds. Fill them with the quinoa mixture and replace tops. Put in a baking dish, add just enough water to coat the bottom and bake for 20-25 minutes. Serve immediately.

Serves 3

Nutrition facts: 310 calories, 66 calories from fat, 8 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 442 mg sodium, 51 g carbohydrates, 17 g fiber, 9 g sugar, 18 g protein

Looks delicious, doesn’t it?

Well, it was!

According to Diran, it was one of the best meals I have ever made!

After dinner, we watched Grey’s Anatomy. I watch all my favorite shows on DVD (I actually don’t have a television) and we just bought season 6!
We ate dessert while watching it;

Raspberries with sugar and cream! Yummy!

After all this good food, I’m going to read a little and go to sleep .

See you tomorrow,