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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!

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