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Like I said, there are recipes to come. For starters, there's nothing wrong with stuffed bell peppers. Thanksgiving has no more stuffing to do this year but my sweet & savory peppers are perfect for a light lunch, appetizer or next to your mom's famous mashed potatoes on Christmas Eve. The recipe is inspired by a quinoa dish seen on Food 52 and customized by yours truly. Enjoy!

Ingredients:

Quinoa, Assorted color bell peppers, Kumquats, Cilantro, Smoked paprika,Paprika, Good quality maple syrup, Marcona almonds, Cayenne pepper, Pepitas, Olive oil



On how to cook the quinoa: http://www.cookingquinoa.net/how-to-cook-quinoa-perfectly. While the quinoa is cooking cut the tops off of the bell peppers and remove the seeds. Place peppers in a baking dish with olive oil and pepper. Set aside. Chop the cilantro, thinly slice the kumquats and toast the pepitas in oven or in a skillet. Watch the pepitas they can burn easily. Once the quinoa is done cooking place in a large bowl. Add in cilantro, toasted pepitas, spices and maple syrup to taste. Spoon the quinoa mixture into the peppers and place in the oven on high broil. Watch carefully. Cook until quinoa is golden brown and peppers start to shrivel. Drizzle with maple syrup or olive oil.