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Lemon Cake with Lemon Filling and Lemon Butter Frosting

Ingredients:

4 bell peppers
1 cup quinoa
2 cups water
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/4 cup pine nuts
1/4 cup fresh basil, chopped
Salt and pepper to taste

Directions:

Preheat oven to 350°F (175°C).
Cut off the tops of the bell peppers and remove the seeds and membranes.
Rinse quinoa thoroughly in a fine-mesh strainer and then combine with water in a saucepan.
Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the water has been absorbed.
While the quinoa is cooking, heat olive oil in a large skillet over medium heat.
Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
Add the spinach and sun-dried tomatoes to the skillet and cook for 2-3 minutes, or until the spinach is wilted.
Add the cooked quinoa to the skillet and stir to combine with the vegetables. Remove from heat and stir in pine nuts, fresh basil, salt, and pepper.
Stuff the quinoa mixture into the bell peppers and place them upright in a baking dish.
Bake for 30-35 minutes, or until the peppers are tender and the tops are lightly browned.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 245 kcal | Servings: 4 servings

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