
Recipe of the Month: Spinach Artichoke Quinoa Stuffed Bell Peppers
Ingredients 1 cup uncooked quinoa or rice, thoroughly rinsed and drained 2 cups reduced sodium vegetable stock (or sub water—slightly less flavorful) 5 large red, yellow, or orange bell peppers, halved, seeds and membranes removed 2 teaspoons extra virgin olive oil 20 ounces spinach, fresh or frozen (If using frozen, thaw and thoroughly press dry.) 3 cloves minced garlic 1/2 teaspoon dried basil 1/2 teaspoon … Continue reading Recipe of the Month: Spinach Artichoke Quinoa Stuffed Bell Peppers