You would think by reading these posts that quinoa was an entire food group on the pyramid for our household. The fact of the matter is that it’s healthy and pretty much takes on whatever flavor you cook it in. This time around we went a little south of the border for dinner with some quinoa stuffed peppers. Another recipe we’ve had before from one of the wife’s (and mine) favorite blogs for reading, but also the recipes…so much so we bought the lady’s cookbook. Definitely take a look at Peas and Thank You. Great recipes…even for a vegan site!
This is another recipe that is super easy and pretty hard to screw up. Cook the quinoa in the first few ingredients. Shove into peppers. Cook. Eat. I wish I could make up some story about how you have to make sure you do something for a certain period of time or hover over the quinoa as it cooks, but nah. If you can read you can cook this. In our case, we left out the yeast and it doesn’t seem to make much of a difference. Unless, of course, you are me and don’t read a recipe properly a couple nights later and screw up dinner…but that’s another story.
We finished this dish up with a dollop of guacamole and some fresh corn (salt and pepper). Since there’s barely anything to the peppers I was able to have one and a half for my meal and still keep within my calories for the day. I’m sure you can dress it up some more with spices depending on your taste or maybe add some sour cream, but the way we had them was just perfect.
Ingredients (Makes 4 peppers)
- 4 bell peppers, your choice of colors
- 1 c. dry quinoa, rinsed and drained
- 1/4 c. minced onion
- 1 1/4 c. water
- 1 1/4 c. organic tomato sauce
- 2 t. minced garlic
- 2 t. chili powder
- salt and pepper to taste
- 2 T. nutritional yeast (optional)
- 1/2 c. non-dairy (i.e. Daiya) or organic cheese
- Garnish: cilantro, Almost Chipotle Guacamole
- Wash and deseed peppers, trimming off the top. Set aside.
- In a medium saucepan, toast quinoa and minced onion until both are toasty and fragrant, about 5-6 minutes.
- Add water, tomato sauce, garlic, chili powder, salt and pepper and bring to a boil.
- Reduce heat, cover and simmer for 20 minutes or until most of liquid is absorbed and quinoa is fluffy.
- Preheat oven to 350 degrees.
- Fill each pepper with 1/4 of quinoa mixture.
- Top each pepper with a sprinkle of nutritional yeast, and a couple tablespoons of “cheese,” if using.
- Cover with foil and bake for an hour. Use that hour for marker removal/guacamole preparation.
- Remove foil from peppers and preheat broiler.
- Broil peppers until cheese and peppers are starting to brown.
- Garnish with cilantro and serve.