However, rest assured that the prep work for this Stuffed Peppers dish is quite tame and the deliciousness (is that a real word? It is now!) is such that will keep you making this one for family and friends alike. Oh yeah, this is pretty healthy too!
I've found that the cooking part in cooking is often the least involved...perhaps my tune will change after I try more complicated recipes, but for now I hold this sentiment to be true. I find the most time consuming part is the prep work and if you're like me, the more prep work there is the more dissuaded I am from making a particular dish.
To stuff or not to stuff. This is a question that clearly has been answered by the title of this dish, but just to clarify I prefer my pepper stuffed. Efrain here and today's recipe is all about mixing your meat with your veggies...well, kind of. Growing up my mom occasionally made stuffed peppers and not knowing how to cook at the time I thought it was really difficult to make, but after finding a good recipe I realized they're not too bad to make yourself.
Quinoa Stuffed Peppers
Quinoa Stuffed Peppers
Ingredients
3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
Instructions
1. Preheat oven to 350 degrees F. Line a 9x13 baking dish with parchment paper.
2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
3. Spoon the filling each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
4. Serve immediately.
Personal Notes
-I used only 2 bell peppers (one for Kiley and one for me), so I would recommend using the same number of bell peppers as there are people being served.
-Worried about leftovers? I used the left over filling as a side for white rice I made a different day, it really is that good!
-One whole bell pepper might be too much, so if you're not a fan of bell peppers, or if you are known not to eat too hearty of a meal, cut each bell pepper in half before filling and baking.
*Adapted from a recipe by Cooking Quinoa
Add your favorite type of cheese as a topping soon after taking out of the oven for a melted treat!
Posted On: 3/23/14