recipe: quinoa stuffed peppers

i am a big fan of stuffed peppers so when i saw this recipe it was a no brainer – i had to try it and it was awesome!

cooking tools

  • small saucepan
  • large saucepan
  • loaf pan for 3 peppers or large baking pan for more

ingredients

  • ⅔ cup quinoa, uncooked
  • 2 cups water
  • ½ can black beans, rinsed and drained (about 1 cup or so)
  • 1 organic carrot, shredded
  • 2 organic celery stalks, finely diced
  • 5 to 7 small cremini mushrooms, chopped into small bits
  • ½ cup GMO free corn
  • 2 cup garlic free tomato sauce
  • salt & pepper, optional
  • ⅛ tsp cayenne pepper, optional
  • 3 to 7 organic sweet bell peppers, any color
  • 1/4 to 1 cup organic cheese, shredded – any kind

preparation quinoa stuffed peppers

  1. preheat oven to 350°F. line a muffin pan with parchment paper, set aside.
  2. in a small saucepan, cook quinoa in a pot per directions until done. set aside.
  3. in a large saucepan add vegetables and tomato sauce and cook over medium heat until veggies are soft and mixture is heated through, about 10-15 minutes.
  4. stir in cooked quinoa and mix. add salt, pepper and cayenne pepper, if desired.
  5. cut tops off of peppers and fill each pepper with cooked quinoa mixture.
  6. bake at 350 for 35 – 45 minutes until pepper is browned around the top and has softened.
  7. serve hot.
  8. save remaining filling as future dish with our without pepper!

note

1. original recipe from Joe and Sue: Quinoa Stuffed Peppers

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