Ingredients

The following ingredients have 2 Servings
  • 2 large bell peppers (cored and seeded. Tops removed and reserved)
  • 2 cups cooked quinoa
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme
  • 2 cloves garlic (minced)
  • 1/2 small onion (finely chopped)
  • 1 cup kale (ribs removed and finely chopped)
  • 1/2 teaspoon white wine vinegar
  • 1 tablespoon chopped walnuts
  • 6 cherry tomatoes (finely chopped)
  • handful cilantro (finely chopped)
  • 1 stalk celery (finely chopped)
  • 1 tablespoon balsamic vinegar
  • salt and pepper

Instruction

  • Preheat oven to 400Fº.
  • Cook quinoa according to direction on the package (or see ‘how to cook quinoa’)
  • Cover cookie tray with foil and lay pepper tops and bottom. Cook for 25 minutes.
  • Meanwhile, in a medium size pan over high heat, add 1 tbsp olive oil, thyme, garlic, onions and kale. Cook for 3-4 minutes, until kale is tender.
  • Turn the heat off and add white wine vinegar. Mix well and season with salt and pepper. Set aside.
  • In a large mixing bowl add quinoa, walnuts, tomatoes, cilantro and celery. Mix well.
  • Add cooked kale mixture and stir well.
  • Add 1 tablespoon olive oil and balsamic vinegar, stir well and season with salt and pepper.
  • Stuff each pepper with the mixture and top with pepper lid. Serve warm.