When we decided to start flower and sugar, one of our main goals was to try new recipes and new foods. I’ve wanted to try quinoa ever since I saw it a few months ago on the food network. So as you might imagine, I was really exicited when my Mom handed me a bag of quinoa a few nights ago. I chose this recipe as it had flavors I knew we liked and I have been wanting to try stuffed peppers.
The stuffed peppers were a partial success. The quinoa was good; I’m willing to try it in other dishes. Matt gave me a few suggestions for next time we try them including adding meat or more cheese or more spice… then we realized I forgot to add salt.
I highly suggest the sideways version of the stuffed peppers; I’ve heard it’s much easier than trying to stuff them upright.
Makes 4 peppers (or 8 ½ peppers)
- 4 peppers any color cut lengthwise with top and ribs removed
- 1 tbsp vegetable oil
- ½ onion
- 1 celery stalk diced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 garlic clove grated
- ½ cup diced tomato
- 10 oz black beans (I used some of the can for another recipe)
- ½ cup uncooked quinoa rinsed
- 1 cup frozen corn defrosted
- ½ cup grated carrot
- 1 cup water
- 1 cup grated cheese
- salt and pepper to taste (this is what I forgot)
Pre-heat your oven to 375F. Sauté celery and onion in oil on medium heat until soft, around 5 minutes. Then add spices and garlic until fragrant, about 1 minute. Add tomatoes and cook until soft for several minutes. Add beans, quinoa, corn, carrots and water. Cover and turn to high heat until boiling then reduce heat and simmer for 20 minutes until the quinoa is done. Then add the cheese, salt, and pepper. Spoon the filling into the peppers. Place peppers into a baking dish and cover with tin foil. We baked them for 30 minutes and the peppers were softened but al dente (aka: perfect for us).