California Farm Quinoa Stuffed Sweet Pepper Recipe by Hobby Horseman
Cooking Instructions Beans 2 hours, baking 45 minutes 1 Hard boil garbanzo beans and carrots till soft. Puree garbanzo beans in food processor. Slice carrots, put in cast iron skillet. Add cashew butter, sliced onions, nuts, fennel. Glaze, puree in food processor. 2 Boil quinoa 30 minutes, set aside. 3 Hand mix pureed beans, quinoa, pureed vegetables, panko with potato starch, soy sauce, lime juice till consistency of ground beef. Make big ball and rest a few minutes 4 Wash peppers, slice off top cap, empty seeds from peppers. 5 Press filling into pepper, remove filling to fry in cashew butter in skillet on all sides till brown. Push back in pepper, tomato paste on top, cap on top, place in skillet in oven, bake 45 minutes, 325F degrees. 6 Serve with fresh pickles, enjoy. 1 Hard boil garbanzo beans and carrots till soft. Puree garbanzo beans in food processor. Slice carrots, put in cast iron skillet. Add cashew butter, sliced onions, nuts, fennel. Glaze, puree in food processor. 1 Hard boil garbanzo beans and carrots till soft. Puree garbanzo beans in food processor. Slice carrots, put in cast iron skillet. Add cashew butter, sliced onions, nuts, fennel. Glaze, puree in food processor. 2 Boil quinoa 30 minutes, set aside. 2 Boil quinoa 30 minutes, set aside. 3 Hand mix pureed beans, quinoa, pureed vegetables, panko with potato starch, soy sauce, lime juice till consistency of ground beef. Make big ball and rest a few minutes 3 Hand mix pureed beans, quinoa, pureed vegetables, panko with potato starch, soy sauce, lime juice till consistency of ground beef. Make big ball and rest a few minutes 4 Wash peppers, slice off top cap, empty seeds from peppers. 4 Wash peppers, slice off top cap, empty seeds from peppers. 5 Press filling into pepper, remove filling to fry in cashew butter in skillet on all sides till brown. Push back in pepper, tomato paste on top, cap on top, place in skillet in oven, bake 45 minutes, 325F degrees. 5 Press filling into pepper, remove filling to fry in cashew butter in skillet on all sides till brown. Push back in pepper, tomato paste on top, cap on top, place in skillet in oven, bake 45 minutes, 325F degrees. 6 Serve with fresh pickles, enjoy. 6 Serve with fresh pickles, enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pig Pickin’ Cake Baked Feta with Honey Strawberries & Cream Spaghetti pedas Singapore Pig Pickin’ Cake Baked Feta with Honey Strawberries & Cream Spaghetti pedas Singapore Peach Crumble Instant Rasmalai/Bread Rasmalai Dal Rice Sweet Khichudi Apricot Crisp Raw Papaya Chutney دجاج Raw Papaya stuffed Lachha Paratha Peach dessert Technique to store Ginger Garlic pastes Jackfruit Coconut Milk Smoothie Peach Crumble Instant Rasmalai/Bread Rasmalai Dal Rice Sweet Khichudi Apricot Crisp Raw Papaya Chutney دجاج Raw Papaya stuffed Lachha Paratha Peach dessert Technique to store Ginger Garlic pastes Jackfruit Coconut Milk Smoothie