Be sure to check out my Happy Eats Healthy site to see upcoming classes, seminars, for more information on Health Coaching, nutrition information and more!

Saturday, March 9, 2013

Quinoa, Mushroom and Grape Stuffed Pepper

Last week I posted this Warm Squash and Kale Superfood Salad recipe that involved making a brown rice, quinoa, lentil mix; I use this mix as a base to a lot of recipes. The amount left over from that salad recipe will leave you with extra mix to work with; this recipe is great way to use up that left over grain mixture. Of course, you can make a new batch or just use one grain instead of all three; it's versatile so do what works best for you.

What's different about this recipe from other stuffed peppers is adding grapes just before baking them. Roasted grapes turn slightly sweetened, like a raisin, without being hard and dry. It's a burst of unexpected flavor. Make the stuffing ahead of time, and then just stuff and bake when ready. 

Left overs are not a problem when you get creative and these Mushroom and Grape Stuffed Peppers are healthy and delicious.

Fat and Happy Food Blog Tips and Techniques:  Try mixing up the pepper- use a poblano instead of a sweet for a little extra kick.

Quinoa, Mushroom and Grape Stuffed Pepper

4 peppers
1 leek, diced small
1/4 daikon radish, diced small
4-6 oz mushroom. diced
3 garlic cloves, minced
1 Tbls turmeric
Salt and Pepper to taste
1/4 cup chopped parsley
1/4 cup toasted walnuts, slightly crushed
1 cup red seedless grapes, sliced in half
2 Tbls sesame seeds
optional Parmesan cheese to sprinkle on top
Coconut oil and/or  olive oil

Preheat oven to 400 degrees.

Slice the peppers in half lengthwise and clean out. Drizzle with a little olive oil, salt and pepper and set on a backing pan.

Over medium heat in a spoon of coconut or olive oil, saute the leek and radish about 5 minutes until they begin to soften. Add in the mushrooms and continue to cook just until tender, about 5 minutes, tossing often. Add in the garlic and turmeric and salt and pepper, cook another minute. 

Remove from heat and add in 2 cups of the grain mixture, the parsley, walnuts and grapes. Mound into the pepper halves. Sprinkle with the sesame seeds and a little Parmesan cheese (if desired).

Bake uncovered until the pepper begins to wilt, about 20-30 minutes. Enjoy!

1 comment:

  1. To know more about Chief Dr Lucky you can visit his website (
     A friend that suffered from Herpes and was cure with the help of this great herbal doctor Chief Lucky so i decided to contact him for help in getting rid of my families genital herpes virus 1/2 which i did and all i was told to provide was just some useful information and some materials used in preparation of the natural cure and that i did and now i am the happiest person on earth because i am writing this testimony of mine with joy and happiness in my heart to the whole world to know that natural remedy is real because i am a living testimony of Chief Lucky traditional herbal cure and i want you all to contact Chief Lucky via his email: or WhatsApp him +2348132777335 am sure he will help you too.



Related Posts with Thumbnails