Last week I posted this Warm Squash and Kale Superfood Salad recipe that involved making a brown rice, quinoa, and lentil mix. I use this mix as a base to a lot of recipes. The amount leftover from that salad recipe will leave you with extra mix to work with–A great way to use up that leftover grain mixture. Of course, you can make a new batch or just use one grain instead of all three. It’s versatile, so do what works best for you.

What’s different about this recipe from other stuffed peppers is adding grapes just before baking them. Roasted grapes turn slightly sweetened, like a raisin, without being hard and dry. It’s a burst of unexpected flavor. Make the stuffing ahead of time, and then just stuff and bake when ready.

Leftovers are not a problem when you get creative, and these Mushroom and Grape Stuffed Peppers are healthy and delicious.

Quinoa, Mushroom and Grape Stuffed Pepper

  • 2 cups of rice or quinoa (use the Fat and Happy Quinoa, Brown Rice, Lentil recipe)
  • 4 peppers
  • 1 leek, diced small
  • 1/4 daikon radish, diced small
  • 4-6 oz mushroom. diced
  • 3 garlic cloves, minced
  • 1 tablespoon turmeric
  • Salt and Pepper to taste
  • 1/4 cup chopped parsley
  • 1/4 cup toasted walnuts, slightly crushed
  • 1 cup red seedless grapes, sliced in half
  • 2 tablespoons sesame seeds
  • optional Parmesan cheese to sprinkle on top
  • Coconut oil and/or olive oil

Preheat oven to 400 degrees.

Slice the peppers in half lengthwise and clean out. Drizzle with a little olive oil, salt and pepper and set on a baking pan.
Over medium heat, add a spoon of coconut or olive oil and saute the leek and radish about 5 minutes until they begin to soften. Add in the mushrooms and continue to cook just until tender, about 5 minutes, tossing often. Add in the garlic, turmeric and salt and pepper. Cook another minute.

Remove from heat and add in 2 cups of the grain mixture, parsley, walnuts and grapes. Mound into the pepper halves. Sprinkle with the sesame seeds and a little Parmesan cheese (if desired).

Bake uncovered until the pepper begins to wilt, about 20-30 minutes. Enjoy!

Fat and Happy Food Blog Tips and Techniques: Try mixing up the pepper. Use a poblano instead of a sweet for a little extra kick.

For more recipes, go to Monique’s blog:

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