I am absolutely STUFFED to the brim…
…with happiness and smiles…
…quiet calm and simple joy…
…peace and absolute contentment…
…veggies and quinoa.
Isn’t life delicious?
Quinoa Stuffed Peppers—tweaked from the original recipe as seen in Moosewood Cookbook
These rustic peppers are delicious as is, but feel free to top them with a bit of zingy salsa or creamy guacamole for that little something extra. Any leftovers will freeze and reheat really well, making for an easy peazy weeknight meal. Or you can simply toss them in a container and eat them with a side salad for lunch the next day. Enjoy!
- 1 cup raw quinoa, rinsed
- 6 medium bell peppers
- 1 Tbsp. olive oil
- 1 cup chopped onions
- 3 garlic cloves, minced or pressed
- 1-1/2 tsp ground cumin
- 1-1/2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1 cup peeled and diced carrots
- 3/4 cup diced celery
- 1 cup diced zucchini
- 1 cup frozen corn
- 1 cup canned black or kidney beans, drained and rinsed
- 1-1/2 cup grated mozzarella or cheddar cheese
- Preheat oven to 400. Spray a baking sheet with cooking spray and set aside.
- Place quinoa and 2 cups of water in a medium pot and bring to a boil. Lower heat and simmer for 10-15 minutes or until water is absorbed.
- Meanwhile, cut bell peppers in half lengthwise and carefully seed them. Place peppers cut side down on baking pan and roast for 15-20 minutes, until softened and lightly browned. When bell peppers are roasted, reduce heat to 350.
- Meanwhile, in a skillet, place 1 Tbsp. olive oil in pan and place over medium heat. Add onions and garlic; cook for about 5 minutes. Stir in cumin through beans. Cover pan and cook for 10 minutes or until vegetables are very tender.
- Combine vegetables and quinoa and add salt to taste. Turn over the roasted peppers and stuff each half. Sprinkle each pepper with some of the cheese and bake for 10-15 minutes or until cheese has melted.
QUESTION: What are you *stuffed* to the brim with today?+++++++++++++++++++++++++++++++++++++++++++++++++++++++