Thursday, August 25, 2011

Quinoa Stuffed Peppers

This is another Quinoa recipe you are going to love.  I found it in a vegetarian magazine and made my version of it.  I always make my version if the recipe allows it of course, some dishes are meant to be left alone.

Here we go.

  • 1 medium onion, finely chopped 
  • 2 Tbs. olive oil
  • 1 Tbs. ground cumin
  • 2 cloves garlic, minced 
  • 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
  • 2 15-oz. cans diced tomatoes, drained, liquid reserved
  • 1 15-oz. can black beans, rinsed and drained
  • 3/4 cup quinoa
  • 1 1/2 cups grated reduced-fat pepper Jack cheese, divided
  • 3 large peppers, halved lengthwise, ribs removed ( I purchased a package that contains red, yellow and green peppers)
  1. Heat oil in saucepan over medium heat. Add onion until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook until most of liquid has evaporated.
  2. Stir in black beans, quinoa, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. 
  3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
  4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with the remaining cheese. 
  5. Bake 15 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. 
I am almost certain you will make this dish more than once. 

Buon Appetito!


Veronica Cervera said...

Creo que con este es que voy a probar la quinoa. Besukis.

Niki Palomino said...

Te va a encantar!! Besukis