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Quinoa Stuffed Jack O' Lantern Peppers

Time to get ready for Halloween!! I have so many memories of halloween, because all throughout college, my friends and I would dress up and go trick or treating. We were by far the oldest group of people asking for candy OoPs. Don't mean to steal candy from the kids! The neighborhoods near Rice University was the best though. So many ginormous houses that gave out FULL SIZED candy bars.
Now I don't even remember when the last time I dressed up for Halloween. Maybe in medical school during my peds rotation? I think I scared the kids more though. Oh well... This recipe is super adaptable. You can pretty much stuff the peppers with anything you enjoy like brown or white rice, spaghetti etc... I think it would make for a very cool kid's project. Or a poor man's pumpkin carving :P
It definitely makes less mess than pumpkin carving and doesn't take up space, since you'll eat it all up!

Quinoa Stuffed Bell Peppers [Halloween Edition]

makes 4 Jack O' Lantern bell peppers

1 tbsp olive oil
2 cloves garlic, minced
1/2 medium yellow onion, diced
1/s tbsp dried Italian seasoning
1.5 cups uncooked quinoa
2 cups water
1 cup frozen vegetables (assorted)
1 cup mozzarella
1/2 cup parmesan cheese
pinch of dried parlsey, for garnish (optional)

4 medium yellow or orange bell peppers

  1. Cooking the filling. Heat oil in large pot over medium heat. Add onion, season with salt and pepper, until softened. Add Italian seasoning and garlic and cook until fragrant. Add in quinoa, 1 tsp salt and frozen vegetables, about 1 min. Add 2 cups of water. Let boil and then turn down heat to allow simmer for 15-25mins. Fluff quinoa when fully cooked through. Taste and season with salt and pepper as needed
  2. Prepare the peppers. While the filling cooks, preheat oven to 375F. Use a tiny knife and cut the tops off the bell peppers to make lid. Remove seeds inside and season with salt and pepper. Cut out tiny Jack O' Lantern faces. Place peppers into a baking dish in one layer, set aside
  3. Stuff prepared peppers with quinoa. Sprinkle cheese over peppers. Place the lids on top of the cheese or between peppers. Pour about 3/4 cup between the peppers into the baking dish
  4. Cover w/ aluminium foil and bake until peppers are softened, but not mushy. About 30-45mins.

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