Melt-in-your-mouth oven roasted peppers filled with quinoa, a medley of vegetables and spiced with Atina Foods garlic nut crumble—a delicious way to pack in veggies, flavor and share a vibrant, colorful dish.
INGREDIENTS
1 tablespoon olive oil
1 onion, minced
2 heads corn cut off the cob
2 tablespoons Atina Foods Lasoon
1 eggplant, diced
1 zucchini, diced
2 cups mushrooms, sliced
Handful cherry tomatos, sliced
2 cups cooked quinoa
5 large bell peppers
STEPS
Cook quinoa according to package instructions
Preheat the oven to 400 degrees Fahrenheit
Sauté onion in olive oil until fragrant, then add in the corn and Lasoon— continue sautéing
Stir in the remaining vegetables, cook until soft and then mix in the cooked quinoa
Slice tops off the bell peppers and fill to the top with quinoa mixture. Crumble an extra spoonful of Lasoon on top and cover with the pepper lids
Place upright on a cast iron skillet or sheet pan and cook in the oven for 45 minutes or until the peppers are browned and soft
SERVES: 5
- Olivia Miller, onlygoodsimple.com
