**cookbook photo of the following recipe: Stuffed Bell Peppers with Quinoa and Nut Topping Ingredients: 2 bell peppers (any color) 4 oz cooked quinoa 6 oz mixed vegetables (e.g., diced zucchini, carrots, onions, mushrooms) 2 tablespoons chopped fresh herbs (such as parsley or basil) 0.5 oz nutritional yeast Salt and pepper to taste 0.5 oz chopped nuts (such as almonds or walnuts) Instructions: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. The total weight of both peppers should be about 8 oz. In a pan over medium heat, sauté the mixed vegetables until they are tender, about 5 minutes. In a mixing bowl, combine the cooked quinoa, sautéed vegetables, chopped herbs, nutritional yeast, salt, and pepper. Stir well to combine. Stuff the bell peppers with the quinoa and vegetable mixture, pressing it down gently to fill the peppers evenly. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes. While the peppers are baking, chop the nuts into small pieces. After 25 minutes, remove the foil from the baking dish. Sprinkle the chopped nuts over the top of each stuffed pepper. Return the baking dish to the oven and bake uncovered for an additional 5-10 minutes, or until the peppers are tender and the nuts are lightly toasted. Remove the stuffed bell peppers from the oven and let them cool for a few minutes before serving. Two stuffed peppers makes one complete meal.** - Image #1 <@1108156646464696363>
cookbook photo of the following recipe Stuffed Bell Peppers with Quinoa and Nut Topping Ingredients 2 bell peppers any color 4 oz cooked quinoa 6 oz mixed vegetables e.g., diced zucchini, carrots, onions, mushrooms 2 tablespoons chopped fresh herbs such as parsley or basil 0.5 oz nutritional yeast Salt and pepper to taste 0.5 oz chopped nuts such as almonds or walnuts Instructions Preheat the oven to 375F 190C. Cut the tops off the bell peppers and remove the seeds and membranes. The total weight of both peppers should be about 8 oz. In a pan over medium heat, sauté the mixed vegetables until they are tender, about 5 minutes. In a mixing bowl, combine the cooked quinoa, sautéed vegetables, chopped herbs, nutritional yeast, salt, and pepper. Stir well to combine. Stuff the bell peppers with the quinoa and vegetable mixture, pressing it down gently to fill the peppers evenly. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes. While the peppers are baking, chop the nuts into small pieces. After 25 minutes, remove the foil from the baking dish. Sprinkle the chopped nuts over the top of each stuffed pepper. Return the baking dish to the oven and bake uncovered for an additional 510 minutes, or until the peppers are tender and the nuts are lightly toasted. Remove the stuffed bell peppers from the oven and let them cool for a few minutes before serving. Two stuffed peppers makes one complete meal.