This week I thought I would share with you one of my favorite recipes from when I was on the Daniel Fast! I adapted this recipe from the recipe for Indian Stuffed Peppers from The Daniel Fast by Susan Gregory. And I am not a food blogger, so please bear with me.
Fun story about peppers: Once upon a time, little second grade Liz would take slices of green bell peppers with her to school in her lunch box. They were a healthy snack that she actually liked, so her mother was understandably happy to find something nutritious to add to her lunches. Not everyone was so thrilled that little Liz had a new-found love of peppers. The girls in her class were not fans of peppers (apparently they smell) and they refused to sit with her at lunch, lest the pepper stink get all over them.
Shockingly, little Liz did not decide never to eat peppers again, instead choosing to eat her lunch alone. It was like a 2nd grade music video of ‘All By Myself.’
Despite my pepper-related childhood trauma, I still really like peppers. Stuffed peppers, especially. Really a lot. They are the super yummy and come in a super awesome (totally NOT smelly) package. For this stuffed pepper recipe, I forgo the traditional meat and rice stuffing and used sweet potatoes and quinoa, with a fun Indian kick. Here is the recipe!
Sweet Potato Indian Stuffed Peppers
2 Sweet Potatoes, peeled, boiled and mashed
1-1/2 cups Frozen Spinach, thawed
1-1/2 cups Quinoa, Cooked
1-1/2 Tablespoons Ground Ginger
1-1/2 Tablespoon Garam Masala (This is an Indian spice available at some grocery stores, otherwise you can make it yourself.)
1/2 teaspoon Red Chili Flakes
1 teaspoon salt
4 Bell Peppers (I prefer green, but you can use any kind of color)
Preheat the oven to 425°F.
In a bowl combine mashed sweet potatoes, spinach, quinoa, ginger, garam masala, red chili flakes and salt.
Cut the tops off of the peppers and remove the seeds.
Spoon the sweet potato mixture into the peppers.
Put the peppers into a baking dish and cook for around 40 minutes or until the peppers are softened.
Eat them and enjoy!
I love this recipe because it is SUPER simple. It takes a bit of time to prepare the ingredients, so just give yourself plenty of time to boil the sweet potatoes and quinoa. Otherwise you may find yourself hungry and wondering why it takes so gosh darn long to cook sweet potatoes!
Let me know if you try these and what you think!
Hope you enjoyed our step out from our usually bloggy-things!