Quinoa Stuffed Peppers

I grew up eating stuffed peppers filled with ground beef and cheese. They are a serious comfort food for me.  Though they absolutely delicious and over-filling, I wanted a healthier alternative that also tasted great.  Introducing my favorite new grain – quinoa!  It soaks up the taste of everything around it and is super healthy for you.  Packed full of all sorts of veggies, these are great for a complete meal.

Black Bean and Quinoa Stuffed Peppers

(Inspiration found here)

Ingredients:

4 green bell peppers
1 cup quinoa
5-6 tablespoons olive oil
1 can black beans, rinced
1 can corn
1/2 onion, chopped
1 teaspoon cumin
1 teaspoon Italian seasoning
1 28-oz can diced tomatoes
2  cups vegetable broth

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Preparation:

1.  Preheat the oven to 350 degrees.

2.  Sautee onion in a pan until translucent.  Add corn to pan and heat for about 5 minutes.

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3.  In a saucepan, add the quinoa, tomatoes, and italian seasoning.  Bring to a boil, cover, and let simmer for 15-20 minutes, allowing the quinoa to cook through.  You will know when the quinoa is cooked, as the little kernels will pop and become larger.

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4. While the onion and corn cooks, add the black beans and cook for about 5 minutes until warmed through.

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5. Once the quinoa is ready, add it to the onion mixture in the pan.  Mix all together and then set aside.

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6.  Cut your peppers in half and clean out the seeds from the inside.  Lay the halves down on a covered cookie sheet, inside up.

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7.  Scoop heaping spoonfuls of the quinoa mixture onto the peppers.  It will feel like you have too much – that’s ok.  Keep scooping.

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8.  Bake for about 25 minutes until the pepper is soft.

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9.  Enjoy!

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Results:

Yum!  They’re super filling, so you’ll have plenty for leftovers.  I was surprised we each had one whole pepper.

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