This is from almost a week ago, but it was such a delicious meal! And with the exception of the bread, this was a gluten free meal. I’ve made the peppers before with bulgur instead of quinoa, and they were so flavorful each time. I’m going to try to make a batch of the filling for the freezer later this week.
On the Menu:
- Pizza Quinoa Stuffed Peppers from Rachel Cooks
- Butternut Squash Puree from The Pioneer Woman
- Bread from Artisan Bread in Five Minutes a Day
- Salad (romaine, tomato, cucumber)