QUINOA + VEGGIE STUFFED PEPPERS

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photo 3

The other day I was brainstorming different meal ideas, topics to write about, etc.  I started to make a list of foods/recipes that I really enjoy, but for some reason or another, haven't had in quite some time.  The list was a lot longer than I thought it would be!  Ha!  For myself, this is probably because at one time I ate these foods often and got bored with them.  To which I stopped making them because I was bored, and ultimately forgot about them. Sound familiar? No?  Just me?

Stuffed peppers were one of these items on the list.  I love stuffed peppers, and used to eat them all the time (again, why I forgot about them).  They are a very versatile meal to put together, too! Whether you're vegan, vegetarian, or eat meat, these can be made to your liking.

For this particular recipe, I stuffed my peppers with loads of veggies and quinoa, then topped them with a bit of cheese.  The kitchen smelled soooo good as they were cooking, that I had to resist taking them out of the oven early.  Ha!

photo 1

photo 1

Quinoa + Veggie Stuffed Peppers, serves 2

2 bell peppers (I like red, orange or yellow because to me, they have a better flavor) 1 c. quinoa (I used red), cooked 1/4 c. salsa 1/2 zucchini, chopped 1/2 c. corn 1/3 c. tomatoes, diced 1/2 c. red onion, diced 1/8 c. cilantro, chopped 1/2 an avocado, sliced 1/8 c. cheese (I used Parmesan, but use what you like!), grated 1/c c. water, optionalnot pictured

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photo 2

Begin by cooking quinoa (2:1 ratio, 2 cups water, 1 cup quinoa).  As quinoa is cooking, take the tops off of the bell peppers, and clean the insides.  Chop up your veggies, and lightly sauté zucchini, corn and red onion until semi-soft. Once done veggies and quinoa are done, mix together all ingredients except avocado, cheese, and water.  Stuff mixture inside of the peppers.

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photo 4

Top with avocado, then with cheese.  Place water in an oven safe pan (I used an 8"x8"), then gently place peppers inside.  Cook at 375° for about 35-40 minutes, or until peppers are golden on top.  While water is not required, I prefer for the peppers to be steamed al dente, rather than roasted (more nutritional value, and less risk of peppers falling apart).  Your preference, but if you choose to roast them, cook 400° for about 45-50 minutes.

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photo 5

Such a great meal, that has many options, and can easily be multiplied.  Love that!  Enjoy!

xo.  Jen