Stuffed Mini Sweet Peppers with Quinoa and Cranberries
Serve these vegan stuffed mini sweet peppers as a party appetizer, side dish, or for a simple dinner for one or two. Roasting adds extra sweetness and flavor to this delicious, easy-to-make dish.
Ingredients
- 12 minisweet (bell) peppers, halved and seeded
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees
- Combine the cooked quinoa, dried cranberries, chopped parsley, olive oil, salt and pepper in a bowl.
- Stuff each mini sweet pepper half with the quinoa mixture.
- Place them on a baking sheet and bake for 15-20 minutes until the peppers are tender.
These stuffed mini sweet peppers are a perfect example of healthy food that is easy to make and delicious.
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