Quinoa Stuffed Peppers

Sometimes I forget about the quinoa in my cabinet. It is not because I do not like it, actually it might be the most delicious grain I have in the cabinet. No I think it is mainly that I, like many, are simply not used to using it. I must admit that I have a hard time shaking old habits and when dreaming up ideas for what I will cook I often think of the staples. Pasta, potatoes and rice. I mean after all I am a product of my culture. However, I am trying to break those habits and tonight I was glad to have the quinoa there to use.

Years ago, and I mean like 20, I experimented with vegetarian cooking. I actually had a subscription to vegetarian times. One of the things I wanted to try was re-creating one of my favorite childhood dishes, stuffed peppers, just vegetarian style. I had some success, but like so many of us it was just easier to go out and get a beer and a burger. Well all these years later I thought I would have another go at it. This time I decided to try it with quinoa. Why not right. After all it is a great source of protein and off the charts good for you! Check it out on WHFoods! You will be impressed.

When it was all said and done I truly feel it might have been one of the best vegetarian meals I have ever made. And to top that off it was seriously easy. Check it out!

The recipe:

-1/2 cup uncooked quinoa
-1/4 yellow onion chopped
-chopped garlic (2-3 cloves)
-1 cup chopped baby carrots
-2 celery stalks chopped
-salt & pepper
-dried thyme
-white vinegar (I used champagne but whatever you have will work)
-2 peppers, preferably a bright colored one, sliced in half seeded and de-ribbed
-olive oil
-swiss cheese

Cooking the quinoa is so easy. Simply place double the amount of water, as quinoa, in a small pot. So for 1/2 a cup of quinoa use 1 cup of water. Add the quinoa, bring to a boil, then simmer for 10-15 minutes. Try not to stir when cooking. When done remove from heat and let sit. While quinoa is cooking chop all the vegetables and place them in a medium sized mixing bowl. Drizzle with the oil and vinegar, add the salt, pepper and thyme and with a large spoon stir it up. Allow mix to sit as the vinegar will begin to break down and slightly cook the veggies. When quinoa is done and veggies have sat in mix for 10 minutes or so, mix it all together. Taste and season if needed.

Pre-heat the oven to 400 degrees. Slice the peppers in half and take out the seeds and de-rib the peppers. To do so simply run a sharp knife, like a paring knife, under the rib. Be careful not to cut through the pepper. Place the peppers on a baking sheet and coat them lightly, all over, with the olive oil. Place in the oven skin side up for 15 minutes.

When done remove the peppers from the oven, reduce the heat to 350 degrees and flip the peppers over. Spoon the quinoa mixture into the peppers and place a piece of the cheese on top of the mixture. Place back in the oven for 10 minutes, remove and serve immediately.

That is it. A complete, and easy meal. The best thing is that quinoa is a complete veggie protein! So you are covering that front. And with the addition of a bright colored pepper, here I used yellow peppers, and the carrot, celery, onion and garlic you are getting a nutrient blast all wrapped up into a delicious and satisfying meal!

Enjoy, Doug.


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