Created by Rose Bryant
Stuffed peppers: quinoa, lentils, ckickpeas, spinach, shitake mushroom, garlic, tumeric, parsley, crushed pepper, himalayan sea salt and homemade hummus.
Boil chickpeas until soft. Set aside. Stir fry spinach, mushrooms & garlic. boil lentils and quinoa separately. Add turmeric, parsley, crushed pepper & sea salt to lentils. Adding a bullion cube to the quinoa while boiling adds flavor. Mash up the chickpeas and add in any spice you like. Once all ingredients are cooked, mix together and stuff bell peppers. Bake the stuffed peppers in oven for 15-20 minutes at 325 degrees Fahrenheit. Add hummus to top and serve. Enjoy.
Stuffed peppers: quinoa, lentils, ckickpeas, spinach, shitake mushroom, garlic, tumeric, parsley, crushed pepper, himalayan sea salt and homemade hummus.
Boil chickpeas until soft. Set aside. Stir fry spinach, mushrooms & garlic. boil lentils and quinoa separately. Add turmeric, parsley, crushed pepper & sea salt to lentils. Adding a bullion cube to the quinoa while boiling adds flavor. Mash up the chickpeas and add in any spice you like. Once all ingredients are cooked, mix together and stuff bell peppers. Bake the stuffed peppers in oven for 15-20 minutes at 325 degrees Fahrenheit. Add hummus to top and serve. Enjoy.
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