9 June, 2015
Low FODMAP Quinoa Stuffed Red Peppers
1 cup of quinoa, rinsed
1 bay leaf
1 bunch of rainbow chard
Red pepper flakes to taste
1/4 cup fresh chopped herbs (chives, parsley, thyme, oregano, basil)
2 tablespoons plus 1 teaspoon olive oil
Good pinch of salt and pepper
4 red peppers cut in half, stems and seeds removed
Chop chard stems into 1/4 inch peices and sautée with olive oil, red pepper flakes if using and salt and pepper over medium heat until soft, about five minutes. Add chard leaves and cook until wilted, another five minutes. Turn off the heat. Add the cooked quinoa, fresh herbs and salt and pepper to taste. Toss to combine.
Season pepper halves with salt and pepper. Place in oven safe dish lightly coated with 1 teaspoon of olive oil. Divide mixture between peppers and bake uncovered at 350 until peppers are soft, about 35 minutes.