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?+++++++++++++++++++++++++++++++++++++++++++++++++++++++
O these look so so good!! I am STUFFED with PB toast and raisins… am I’m okay with it =)
This look like a great recipe to make now that it is Spring and we have so many great veggies available to us now. Yum!
Totally making these soon!
I’m stuffed to the brim with excitement over our upcoming shopping trip! 🙂
How do you like the Moosewood Cookbook? I know it won a James Beard (which usually means “amazing”) but I don’t know if I like the layout. How are the recipes? Is it worth buying?
I love the Moosewood Restaurant Cookbook collection! Although I have to say that it’s the Moosewoods by Mollie Katzen that I love the most (more specifically, the one with a tan cover and cartoon pictures of a leafy green and oranges.) I think the organization is better, and the recipes are based more on a “throw in one whole carrot” kind of deal vs. any actual, stringent instructions. If that makes any sense. 😉
That being said, the other Moosewood Restaurant Cookbooks are still fabulous. I haven’t been disappointed with a recipe yet, so I would definitely say it’s worth buying. 😀
Those look great! I love stuffed peppers!