We have been eating so much cheese, pasta and take out recently that we needed to kick off this week with a healthy veggie dinner. I’m sure I don’t need to preach the benefits of quinoa too much these days because it has bee exhausted at this point, but I will highlight a few of my favorite qualities of this grain: gluten free, high in protein, high in fiber and super high in antioxidants. Just heed my advice and get this stuff into your diet immediately! This recipe is a slam dunk in that it is delicious without the fats, salt and carbs. Please note that I am not calling this recipe vegetarian or vegan because I did cook the quinoa with beef broth. YOU CAN make this vegetarian by cooking the quinoa with water.
Makes: 8 peppers Calories: 176/stuffed half pepper Time: prep- 30 mins, cook- 45 mins
- 4 bell peppers (the more round the better), cut in half with ribs and seeds removed
- 1 cup dry quinoa, cooked according to package. I cooked mine with beef broth but you can use vegetable broth or just water.
- 4 cloves of garlic, minced
- 1/2 cup chopped green onion
- 1.5 tsp cumin
- 1.5 tsp chili powder
- 1 tsp paprika
- OPTIONAL: if you like a little heat 1/4 tsp cayenne pepper
- 1 (15.25 oz) can of black beans, drained and rinsed
- 1 (15.25 oz) can of sweet whole kernel corn, drained
- 2/3 cup of your favorite salsa, we used “hot traditional”
- OPTIONAL: cheese for topping
- Cook quinoa according to package. This takes about 30 minutes so be sure to allot the time for this step.
- In a large bowl mix together cooked quinoa, garlic, green onion, spices, beans, corn and salsa.
- Prepare the peppers by halving them and cleaning out the ribs/seeds
- Scoop the quinoa mixture into each pepper halve and place in greased 9×13 baking dish.
- If you want to top the pepper with cheese do so now and cover the baking dish with foil.
- Bake for 35 minutes and remove the foil to bake for an additional 10 minutes.
- Serve and enjoy!
*Photo is an original belonging to me
*Recipe adapted from http://www.thegardengrazer.com