I’m a little behind on posting recipes I’ve made recently, but I just couldn’t wait any longer to share this delicious and healthy dinner that I made (a few weeks ago now I think). I know that I often post recipes for my more indulgent baking experiments, but I thought I’d change it up a little with this nutritious main dish. Quinoa Stuffed Bell Peppers are a great vegetarian meal (I swear we do eat meat sometimes, but usually my vegetarian recipes are a little more creative!) that is full of protein thanks to my favorite superfood, quinoa! I’ve always had stuffed peppers with rice, but the quinoa is a nice alternative that helps to give this meatless meal a little more substance. As always, I’m sharing the original recipe (which is from Sweet Peas Kitchen) with my modifications in parentheses.
poblano pepper and cook 5 minutes, or until soft.
and sauté 1 minute.
minutes, or until most of liquid has evaporated.
Stir in quinoa, carrots and vegetable broth.
boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa
is tender. Remove from heat and stir in black beans, corn and 1 cup
cheese. Season to taste with salt and pepper.
of baking dish.
Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and
place in baking dish.
sprinkle each pepper with 1 tablespoon of remaining cheese.
minutes more, or until tops of stuffed peppers are browned. Let stand 5
minutes. Transfer stuffed peppers to serving plates, and drizzle each
with pan juices before serving.