2 Bell Peppers (red, green or yellow)
1 cup of quinoa
2 leeks (may substitute onions or shallots) finely sliced
2 small (or one large) eggplant diced into to 1/2 inch pieces
1 C of red cabbage shredded
1/2 C of chopped pistachios (or walnuts)
2 T olive or coconut oil
1/4 cup Feta or cojita cheese to top
Curry powder, Turmeric, paprika, chili powder, cinnamon, salt, pepper, basil and oregano to taste.
Preheat oven to 400 degrees
Cut off tops of peppers and remove ribs and seeds
Rub with oil and place on a greased cookie sheet
Roast for 10 minutes or until they become slightly charred.
Meanwhile cook quinoa according to directions
saute leeks in 1 T of oil until soft, then add eggplant (and more oil) and cabbage for about 10 minutes until eggplant is soft.
Remove peppers and allow to cool.
add quinoa and nuts to vegetables
Gently stuff into peppers top with cheese and return to the oven for 10 minutes
You will have leftover quinoa/veggie mixture for seconds or leftovers (great with a lettuce wrap.)
Feel free to experiment with other fillings such as corn, beans, tomatoes, kale etc.