Quinoa Stuffed Peppers
In my journey to eat healthier and explore new foods, I thankfully found quinoa. If you’ve never tried it, it’s an amazing little seed although frequently thought of as a grain. If you check out my other quinoa recipe I list all the awesomeness of this superseed. Because it is a seed and not a grain, it’s wheat-free and gluten-free. Quinoa packs a powerful nutritional punch. Just 1 cup has 12 grams of fiber and 24 grams of protein. It also has magnesium, vitamin B-6 and iron.
Aways use organic when available
- 2 yellow, red or green bell peppers. (I prefer yellow or red because they are sweeter)
- ½ cup quinoa (will cook using the liquid from the tomatoes and water if necessary)
- ½ can diced tomatoes (I used Hunt's Fire Roasted Tomatoes), reserve the liquid
- ½ cup fresh chopped mushrooms
- ¼ cup salsa (any kind you prefer)
- ½ diced onion
- 1 cup shredded mozzarella cheese
- dash of salt
- dash of pepper
- Preheat oven to 325.
- Prepare the quinoa first. Combine the ½ cup of quinoa with a ½ cup of the tomato liquid from the canned diced tomatoes. If your can of diced tomatoes doesn't provide the full 1 cup of liquid needed to cook the quinoa in, just add water to make up the remaining amount. Bring to a boil then cover and lower to a simmer for 15 minutes stirring occasionally. (The usual way to make quinoa is with water but for this recipe I used the tomato liquid to give the quinoa extra flavor.)
- While the quinoa is simmering, chop the tops off the peppers, clean out the seeds and steam until soft but not limp. If you don't have a steamer, you can blanch the peppers just to soften them up a bit.
- Heat a skillet with a drizzle of olive oil and saute the mushrooms and onions.
- Add the tomatoes, salsa and a dash of salt and pepper next.
- Cook over low heat for 15 minutes, stirring occasionally. You'll want to cook away most of the liquid.
- Remove mushroom/onion/tomato mixture from heat and fold in the cooked quinoa.
- I used tinfoil to make a "donut" so the pepper has somewhere to nest. Spoon quinoa mixture into the peppers and top each with mozzarella cheese.
- Bake for 30 minutes. Enjoy.
This recipe is for 2 servings (2 peppers) but if you would like a serving for 4, just double the recipe.
I honestly didn’t expect this to recipe to be as awesome as it is. It was damn good! This one will definitely make it into our meal rotation. Another example of healthy meets yummy.
UPDATE: I made these for the hubby last night. He likes his meat and potatoes so I was curious as to what he would think. These were a HIT! He ate all of his and part of mine and I saw him out of the corner of my eye scraping up the last little bits off his plate. I swear there was only a few quinoa seeds left on that plate. I’ll be making these again for sure.