Most of my meals either star or feature a bounty of vegetables. So, come the end of the week, I’m left with a few odd carrots, onions and peppers rounding their last leg. What to do with an incomplete stock? None other than bring them all together and make one big plate of baked vegetables. Seasoned with spices and drizzled with olive oil, the vegetables bake to warm, tender perfection and their flavors marry together, creating the best side dish a girl can ask for.
I come from a family that loves to stuff vegetables, from grape leaves to zucchini to eggplant to peppers. Often, these recipes call for white rice, but I like to change it up a bit and up the ante on fiber and protein with high-quality grains or seeds, like millet, brown rice or quinoa. This recipe for Quinoa Stuffed Peppers is warm, comforting and full of unique flavors. It is makes for a beautiful presentation. Enjoy!