This recipe was shared with me by Andrea Palen when I did a 10 day detox at Barreworks, and it has since become one of my favourites! The combination of flavours in the stuffing is so delicious, and the peppers are super filling.
Makes 2 Peppers
1 Tbsp olive oil
1/2 cup quinoa, cooked
1/2 medium onion, chopped
1.2 cup purple cabbage, shredded
1 clove garlic, minced
1/4 pineapple, diced
2 Tbsp pumpkin seeds
2 Tbsp raisins or dried cranberries
1/2 lemon, juiced
1/2 cup parsley, chopped
2-3 sundried tomatoes, chopped
sea salt to taste
2 red, orange or yellow bell peppers
Preheat oven to 350 degrees.
Sauté onion, cabbage and garlic in olive oil till slightly soft and remove from heat.
Add quinoa, pineapple, pumpkin seeds, raisins, lemon juice, parsley and sundried tomatoes and mix well.
Cut open and hollow out your peppers by cutting off the top and creating a lid.
Spoon quinoa stuffing into peppers and place lid back on top.
Cook peppers for 40 minutes.