Recipe: Stuffed Peppers with Quinoa, Chickpeas and Butternut Squash

STUFFED PEPPERS WITH QUINOA, CHICKPEAS AND BUTTERNUT SQUASH

2 cups quinoa, uncooked
1 small red onion, chopped
3 garlic cloves, crushed
1 tbsp. vegetable oil
2 cups chopped butternut squash
1 cup sliced carrots
2 cans (1 lb. each) chickpeas, rinsed
1 tbsp. honey
1 bunch fresh cilantro, chopped
Salt and pepper, to taste
4 large red bell peppers, pitted and seeded*

Prepare quinoa per package and set aside once ready.

Place onion and garlic in a large skillet or frying pan deep enough to hold all of the ingredients. Fry in the oil over medium heat until soft and light golden brown in color.

Next, add the butternut squash and carrots to the skillet. Let simmer for 20 minutes or until both are tender.

Add chickpeas to the skillet and allow them to heat through for 2-3 minutes. Stir in the honey and add cooked quinoa. Add cilantro and salt and pepper to taste and mix until incorporated. Remove from heat and allow stuffing to cool.

Once the honey stuffing is cool enough, stuff each pitted pepper evenly and top them all off with their respective red pepper "hats".

*If desired, the peppers may be may be microwaved or steamed to soften before filling.

SERVING SUGGESTIONS:
- Quinoa is yummy warm or cold.
- You can use celery sticks as edible spoons to eat the filling.

Adapted from source: Barbara Trujillo Gomez to the National Honey Board