Reprinted from Gluten-Free Girl Every Day by Shauna James Ahern/Daniel Ahern. Copyright © 2013. Published by Houghton Mifflin Harcourt.
|6 tablespoons olive oil||2 cups cooked quinoa|
|2 cloves garlic, peeled and chopped||1/2 cup golden raisins|
|1 teaspoon ground cumin||1 bunch Lacinato kale (or any type of kale), stems removed and leaves chopped|
|1/2 cup caramelized onions||8 red bell peppers, cut in half and seeds removed|
Preparing to bake: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Making the stuffing: Set a large skillet over medium heat. Pour in 2 tablespoons of the olive oil. Add the garlic and cook, stirring, until it is softened, about 2 minutes. (Take care to not burn the garlic.) Add the caramelized onions and cook, stirring, until they are heated. Stir in the cumin and cook until it releases its scent, about 1 minute.
Toss in the quinoa and raisins. Stir until everything is heated. Add the chopped kale and cook until it just wilted. Turn off the heat.
Stuffing the peppers: Coat each of the peppers with the remaining oil. oil. Spoon the quinoa stuffing into the peppers. Put the peppers onto the prepared baking sheet. Roast in the oven until the edges of the peppers are a little crisp and the stuffing hot, about 25 minutes.
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