Southwestern Quinoa Stuffed Peppers

 

 

photo (33)

Hello! I’m finally getting into a routine again after our new family member took over our lives! That means more home cooked meals and much happier puppy parents. Here’s a recent family pic, Griffey is getting big quickly!

photo (34)

 

Now on to the recipe … if you love stuffed peppers but get bored with the same old variety, definitely give these a shot! They are my new favorite for sure. I know it seems like there are a lot of ingredients but it’s only because of all the spices, I keep  tons of spices on hand so I never have to worry about it. Enjoy!

Southwestern Quinoa Stuffed Peppers

  • 4 bell peppers, halved and seeded
  • 3/4 cup quinoa, rinsed and drained
  • 1 1/2 cups water
  • olive oil
  • yellow onion, diced
  • 1 can black beans, drained and rinsed
  • 1 can of corn, drained and rinsed (I actually use more like 3/4 of a can)
  • 1 can diced tomatoes
  • 1/2 cup cilantro, chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon paprika
  • salt and pepper, to taste
  • 1 1/2 cups pepper jack or monterey jack cheese, shredded
  • optional garnish: avocado, sour cream and salsa

Directions:

  1. In a medium sauce pot bring the quinoa and water to a boil. Reduce heat to a simmer and let cook until all the water is absorbed, about 15 minutes. While the quinoa is cooking prepare the peppers and place them cut side up in a large baking dish.
  2. In a large pan heat 1 teaspoon of olive oil over medium heat. Add onions and cook for a few minutes until they are softened. Add the beans, corn, cilantro, tomatoes and spices. Reduce heat to medium-low and stir well. Add the quinoa and 3/4 cup of the shredded cheese (reserve the rest of the cheese for topping the peppers). Stir until combined.
  3. Fill the peppers evenly with all of the filling. Cover the baking dish with aluminum foil. Bake in a preheated 350 degree oven for 40-50 minutes or until the peppers are softened and cooked through. (If you’re in a time crunch you could also cook them at 375 for 5 or 10 minutes less). Top each pepper evenly with the remaining cheese and put them back in oven for 3-5 minutes or until the cheese is melted. Let cool for a few minutes and serve.
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1 Comment

Filed under Main dishes

One response to “Southwestern Quinoa Stuffed Peppers

  1. Absolutely fantastic photos here! Loving the addition of quinoa – I’ll definitely have to give that a go the next time I make stuffed peppers. If you have a minute, I’d love your thoughts on my stuffed veggies 🙂 http://goodfoodmarsh.wordpress.com/2014/08/31/les-petits-legumes-farcis/

    Liked by 1 person

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