I have to admit something…I’m a quinoa newbie. I like so many others had no idea that this grain existed until quite recently. So when I found a recipe that looked interesting and seemed like it would do well with adaptations I jumped at the chance to experiment with it.
After much deliberation at the grocery store (Jim lamented at the fact that canned beans always had added salt and I stressed over trying to find organic, nothing-added quinoa) we came home to create.
The recipe I found was from one of my favorite food bloggers at Damn Delicious it called for several different things and of course as always I didn’t follow the directions.
Prep Time: 30 minutes
Cook Time: 30 Minutes
6 Large Servings
2 Cups cooked Quinoa
1/4 Cup Green beans (steamed and cut up)
¼ Cup Broccoli (steamed and cut up)
1 Can Black Beans – Drained and Rinsed thoroughly
¼ C Petite Diced Tomatoes
½ Cup shredded pepper jack cheese
¼ Cup crumbled feta
3 Tbl Chopped fresh cilantro leaves
1 tsp cumin
1 tsp garlic powder
½ tsp onion powder
½ tsp chili powder
¼ Tsp pepper
6 Bell peppers – tops cut off, seeds and white insides scooped out with spoon
Directions:
Preheat oven to 350, line a 9 x 13 baking dish or any dish that will hold 6 peppers upright.
Cook quinoa, steam veggies and combine all ingredients, mix thoroughly. Spoon into peppers and fill to the top. Bake for 25-30 Minutes.
This was my first experience with stuffed anything, I always watched in awe at the process of stuffing the turkey and was utterly perplexed when I ordered stuffed salmon at a restaurant the other day. I must say it’s a lot of food for two people, but I love the presentation! This would be a great dish if you were having people over for dinner, it’s super easy to make and looks like it took a ton of time and effort.
Let me know if you have any “stuffed” recipes I should try out!
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