Happiness is a Quinoa Stuffed Bell Pepper
I was first introduced to Quinoa very recently. I wanted to try this fiber/protein/iron/magnesium rich super grain out but wasn't sure how to try it until I found this recipe in one of my Shape magazines. I have made this dish several times and have altered it each time making it better and better. Whenever I eat this gorgeous stuffed bell pepper, I feel so good about what I'm putting into my body... eating healthy is so key!
QUINOA STUFFED BELL PEPPER
Yield: 6 servings
INGREDIENTS
2/3 cup Red Quinoa, rinsed and drained (you can use white Quinoa if you can't find the red version)
1 1/2 cup low-sodium chicken or vegetable broth
6 Red or Yellow Bell Peppers
1 Tablespoon olive oil
3 minced garlic cloves
3/4 cup diced carrots
1/2 red onion, diced
1 (10 oz.) package frozen spinach, thawed and drained
1 (15 oz.) can red kidney beans, rinsed and drained
1 teaspoon Chipotle Chili powder
3 Tablespoons chopped oregano
1/2 cup grated mozzarella cheese
Lime wedges from 1-2 limes
OPTIONAL - if you want to add some beef to this dish, add 1/4 pound ground beef and use 3/4 of the spinach package instead. Cook the beef with the carrots in directions below.
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Boil 1 1/2 cups broth in a saucepan, add Quinoa. Reduce heat, cover and simmer for 15 minutes or until all liquid has evaporated. Keep covered and set aside.
3. Bring a large pot of water to boil. Remove pepper tops, stems and seeds. Add peppers, boil for 5 minutes and drain.
4. Heat olive oil in skillet over medium-heat. Add carrots, cook for 3 minutes. Add onion and garlic, cook for 5 minutes more.
5. Stir in spinach and beans. Remove from heat and mix in Quinoa, Chipotle chili powder and oregano.
6. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle tops of peppers with cheese. Add thin layer of water to the bottom of the baking dish. Bake for 20 minutes or until tops are lightly browned.
7. Serve with lime wedges and squeeze lime juice on quinoa mixture once pepper is cut open for an extra zing!
QUINOA STUFFED BELL PEPPER
Yield: 6 servings
INGREDIENTS
2/3 cup Red Quinoa, rinsed and drained (you can use white Quinoa if you can't find the red version)
1 1/2 cup low-sodium chicken or vegetable broth
6 Red or Yellow Bell Peppers
1 Tablespoon olive oil
3 minced garlic cloves
3/4 cup diced carrots
1/2 red onion, diced
1 (10 oz.) package frozen spinach, thawed and drained
1 (15 oz.) can red kidney beans, rinsed and drained
1 teaspoon Chipotle Chili powder
3 Tablespoons chopped oregano
1/2 cup grated mozzarella cheese
Lime wedges from 1-2 limes
OPTIONAL - if you want to add some beef to this dish, add 1/4 pound ground beef and use 3/4 of the spinach package instead. Cook the beef with the carrots in directions below.
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Boil 1 1/2 cups broth in a saucepan, add Quinoa. Reduce heat, cover and simmer for 15 minutes or until all liquid has evaporated. Keep covered and set aside.
3. Bring a large pot of water to boil. Remove pepper tops, stems and seeds. Add peppers, boil for 5 minutes and drain.
4. Heat olive oil in skillet over medium-heat. Add carrots, cook for 3 minutes. Add onion and garlic, cook for 5 minutes more.
5. Stir in spinach and beans. Remove from heat and mix in Quinoa, Chipotle chili powder and oregano.
6. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle tops of peppers with cheese. Add thin layer of water to the bottom of the baking dish. Bake for 20 minutes or until tops are lightly browned.
7. Serve with lime wedges and squeeze lime juice on quinoa mixture once pepper is cut open for an extra zing!
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