We love stuffed peppers at our house.
Our dad is usually the one to make them - he just seems to have the knack to make them perfect. He usually uses hamburger and rice and makes them spicy.
Sue's daughter, Kenzie, and I figured we would give them a go and try to make them a little healthier. We decided to go the vegetarian route and, instead of rice, try some quinoa.
We started going through the cupboards and fridge and this is what we ended up with. I think our collaboration turned out pretty good.
Definitely will be making this again! It is easy, fairly quick, and very tasty.
Quinoa Stuffed Peppers
(by Kenzie and Jo)
1 cup quinoa, uncooked
2 cups water
1/2 can black beans, rinsed and drained (about 1 cup or so)
1 carrot, shredded
2 celery stalks, finely diced
1/2 onion, finely diced
3 cloves garlic, minced
1/2 cup frozen peas
1/2 cup corn
1/2 cup water chestnuts, diced
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp seasoning salt
salt & pepper
1/8 tsp cayenne pepper
1/2 cup tomato sauce
7 sweet peppers, any color
1/2 cup Parmesan cheese, shredded
1/2 cup Tex Mex blend cheese, shredded
Preheat oven to 350. Line a 9 X 13 pan with parchment paper, set aside.
Cook quinoa in a pot with the 2 cups of water until done. Set aside.
In a large saucepan; mix black beans, carrot, celery, onion, garlic, peas, corn, water chestnuts, and spices. Cook over medium heat until veggies are soft and mixture is heated through, about 10 minutes.
Stir in cooked quinoa and tomato sauce. (You can use more tomato sauce if you like. It just acts as a bit of a binding agent BUT if you like saucier peppers then, by all means, add more tomato sauce!)
Cut tops off of peppers and place in prepared 9 X 13 pan.
Sprinkle 1 Tbsp of the Parmesan cheese into the bottom of each pepper.
Fill peppers with the quinoa mixture. Top with 1 Tbsp of the Tex Mex cheese.
Bake at 350 for 35 - 45 minutes. Until pepper is browned around the top and has softened.
The photos only show 3 peppers but that is because Kenzie took 3 home to cook at her house. We also had enough mixture left over to make at least one more pepper. I just ate the leftover filling for lunch, without the pepper, and it was delicious that way too.
Depending on the size of your peppers you will get between 6 to 8 peppers out of this recipe.
I love hanging out with Kenz on the weekends and coming up with crazy recipe ideas. I know Sue would say Kenzie takes after her in the kitchen department BUT, I like to think that Aunty Jo has some influence there too.
P.S. - According to Fitday, if you make 7 peppers, the nutritional info (per pepper) is: