Yes I said it: vegetarian. Don't stop reading. I promise that this recipe will offer up the most amazingly delicious stuffed peppers you've ever had. Throw out your old recipe now.
|Quinoa Stuffed Red Bell Peppers.|
|George likes the peppers, too.|
|Garlic fingers are my least favorite thing|
|You can try yellow or orange peppers, too.|
|Quinoa Stuffed Bell Pepper with Side Caesar Salad. Also, I apologize for my poor quality iPhone food porn.|
OK, enough of this, here's your recipe!
Southwestern Quinoa Stuffed Bell Peppers
as adapted from a recipe found at Good Life Eats as adapted from Vegetarian Times
2 tablespoon olive oil
1 medium yellow onion, chopped
3 ribs celery, chopped
1 poblano pepper or anaheim chili, diced
1 tablespoon ground cumin
2 cloves garlic, minced
8-10 crimini mushrooms, stems removed and caps sliced thin
1 – 15 oz. can of fire roasted diced tomatoes, drained (liquid reserved for cooking dish)
2-3 large carrots, grated
1 cup quinoa
1 3/4 cups of water
1 – 15 oz. can black beans, rinsed and drained
1 1/2 cups grated pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise with ribs removed
Heat olive oil in saucepan over medium heat. Add onion, celery, and poblano pepper/anaheim chili and cook until soft and onions are slightly translucent (about 5 minutes). Add cumin and garlic, and saute for 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
Stir in quinoa, carrots, and 1 3/4 cups water (you may want more or less water depending on how much liquid was evaporated). Cover and simmer 20 minutes, or until quinoa is tender. Add black beans, 1 cup of cheese. Season with salt and pepper, if desired.
Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish. If more liquid is needed, add a few tablespoons of water (the peppers will absorb flavor from the tomato juice and will also be prevented from burning n the bottom of the dish).
Fill each bell pepper to the top with quinoa mixture, and place in baking dish. Cover with foil and bake 40 minutes. Uncover and discard foil, and sprinkle each pepper with remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes before transferring to serving plates. Drizzle with pan juices if desired.
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