These hearty stuffed peppers are a great side for a protein for dinner, but watch out; they can hold their own as an entrée as well. Make extra for tomorrow’s lunch since these are packed with powerful peppery protein.
1 bag Woodstock Organic Rice & Quinoa Blend
8 large red peppers
2 cans chick peas
1 can condensed coconut milk
1 can Woodstock organic diced tomatoes
1 medium onion, diced
6 cloves of garlic, minced
2 Tablespoons Woodstock organic raisins
1 Tablespoons fresh ginger, peeled & chopped
Turmeric, cumin, cinnamon, salt, pepper
1 hot pepper, diced – optional
Fresh parsley - garnish
Add Rice & Quinoa Blend to 4 cups of water in a pot and bring to a boil.
Cover with lid and simmer until al-dente, approximately 20-25 minutes.
While that is cooking, preheat oven to 375°F.
In an oiled frying pan, combine chick peas, coconut milk, diced tomato, onion, garlic, raisins, ginger, and spices (plus hot pepper, if desired).
Cook on medium heat for 12 minutes.
Add al-dente Rice & Quinoa Blend into the frying pan and mix with rest.
Wash red peppers and cut horizontally towards the top (creating a bowl with lid.)
Fill peppers with combined ingredients and close with lid.