Quinoa Stuffed Bell Peppers
Colorful, healthy, and delicious!
Ingredients
| 6 |
sweet bell peppers
(any color, I like to choose at least one of each color!) |
||
| 2 | cups |
quinoa
|
|
| 3 |
tomatoes
diced (or 12 ounces can of diced tomatoes) |
||
| 1 | cup |
corn
|
|
| 1 |
sweet vidalia onions
|
||
| ½ | cup |
red beans
cooked, or canned |
|
| ½ | cup |
black beans
cooked, or canned |
|
| ¾ | cup |
monterey jack cheese
cubed |
* |
| 1 | can |
black olives
canned |
* |
| 4 |
basil
leaves |
* | |
| 3 | cloves |
garlic
(minced) |
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
spaghetti sauce
|
|
| ½ | cup |
water
|
|
| 4 | tablespoons |
Parmesan cheese
|
Directions
Preheat oven to 375F.
Cook quinoa according to package instructions. (Usually entails placing quinoa with 4C of water in a pot, and bring it to a boil. Then simmer quinoa, until water is absorbed. I used chicken or vegetable broth sometimes for flavor!)
Add all ingredients (except water and spaghetti sauce) in a bowl; mix. Add cubed cheese last.
Add water and sauce together, and pour over the quinoa mix (BUT: save about ½ cup of mixture for the end of the recipe).
Boil each bell pepper for 3 minutes (after de-seeding).
When done boiling, sprinkle each pepper inside with a touch of salt, and turn over to drain.
Stuff each bell pepper with quinoa mix.
Top each bell pepper with some of the leftover water/sauce mixture and top with parmesan cheese (or other cheeses that you have in the fridge are good, too!)
Bake for about 15 minutes.
ENJOY!!!
Nutrition Facts
Serving Size 481g (17.0 oz)
solint
Substitute roasted poblano a instead of green peppers if you like spicier food. I have also added olives to the stuffing.
over 10 years ago