I have been kind of into quinoa lately. Well, more than kind of – a little obsessed really. I love that it is so packed full of nutrition, but I love even more that it is so versatile. I had one lone orange bell pepper and a whole load of green bells from my garden. Stuffed bell peppers sounded delicious, but I didn’t really want to use ground turkey (partly because I didn’t have any, and partly because I just wanted a meat break) and so I decided to use quinoa! It has high quality protein and so I felt great about the substitution.
I started by sauteing diced onion and celery. Then I added in a can of petite diced tomatoes, garlic and cumin. You can use regular diced as well.
After that sauteed for a bit, I added black beans, water and quinoa. I put the lid on my pot and let it simmer until the quinoa was soft, about 20 minutes.
Meanwhile I deseeded (is that a word?) my peppers.
You can leave the lids on if you are trying to be festive. I made mine into little jack-o-lanterns!
Pretty cute if I do say so myself. Baked for 40 minutes covered with foil. And then………
Eat them up! These were delicious. I had a friend come over for lunch today and she ate one as a leftover and said it was really, really good. She used really twice, so take that as you will.
I served them with salsa, and plain Greek yogurt. Yum. Perfect for a lighter yet satisfying meal. When the peppers are baked they become soft and easy to chew for little ones. Plus they lose some of the bitter flavor that peppers can have sometimes. Serve a long side a crunchy green salad and sliced fruit and you have a complete meal!
- 3/4 cup quinoa, uncooked
- 1 cup frozen corn
- 1 cup black beans, canned
- 1 tablespoon ground cumin
- 1 cup salsa
- 1 cup, chopped onion
- 1 tablespoon olive oil
- 1 cup chopped celery
- 1 cloves garlic
- 1 can diced tomatoes, canned
- 1 1/2 cup water
- 1 cup, shredded cheddar cheese
- 8 bell pepper, orange
- Heat oil in saucepan over medium heat. Saute onion, and for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute.
- Drain the liquid from the tomatoes and stir in then in (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
- Stir in black beans, quinoa and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender. Stir in 1 cup of cheese and season with salt and pepper.
- Preheat oven to 350 degrees F and pour reserved liquid from tomatoes in the bottom of your baking dish.
- Fill each bell pepper with quinoa mixture and place in baking dish. The filling makes enough to fill 8 medium/large peppers. Cover with foil and bake 40 minutes. Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top. Serve with salsa and plain Greek yogurt.