A great idea for a favorite appetizer could be this recipe for Quinoa Stuffed Peppers .
I like that this recipe can be made gluten free, vegan, and Mediterranean diet friendly too!
Quinoa Stuffed Peppers
An easy and delicious appetizer recipe that has plenty of flavor as well.
This recipe can easily be made vegan, vegetarian, gluten free and Mediterranean diet friendly.
This recipe reminds me of my Best Ever Texas Caviar recipe.
That recipe featured a dip with corn, beans, and a few other ingredients.
This recipe for stuffed peppers has the corn and beans which are stuffed into poblano peppers.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
This is a great recipe for anyone asking what goes best with quinoa.
In my opinion, quinoa is more about adding texture than it is about adding flavor to a recipe.
Quinoa is also filling and a great source of protein and fiber (making it so popular with vegan folks!).
Here is how to prepare your quinoa for this recipe.
First, place the quinoa in a strainer and rinse it well in cool water, swishing the strainer around as the water runs through the quinoa. Also, cooking the quinoa in vegetable stock will add flavor to it while keeping the quinoa vegan friendly.
If you are like me then you may be wondering are poblano peppers hot.
I have learned my lesson from eating hot peppers in my past.
As a result, I like to tone my peppers down to something mild to slightly hot.
Poblano peppers are mild to somewhat hot (medium).
Feel free to use a less hot pepper such as a banana or green pepper.
However, if you are more daring than I, you can use a pepper such as a jalapeno pepper for this recipe.
Tips Quinoa Stuffed Peppers
I just mentioned that while this recipe is for a medium hot poblano pepper, you could easily use a hotter pepper such as a jalapeno pepper, or a more mild pepper such as a banana pepper. Also, I mentioned that before cooking the quinoa you should place the itin a strainer and rinse it well in cool water, swishing the strainer around as the water runs through the quinoa.
Here are some more great tips for you.
- Obviously, peppers and their seeds can be hot. I suggest taking precautions while working with them in this recipe. These precautions include washing your hands after handling the peppers and keeping your hands away from your face (especially the eyes!).
- While this recipe is for quinoa, you could easily use couscous or something similar like rice instead.
- Recently, I found quinoa that has already been cooked in my local grocery store. You could use something like this however, you will need to adjust your recipe as you will not need all of the ingredients that are needed in this recipe to cook the quinoa.
This stuffed pepper recipe can be made vegan as well.
We all know that quinoa is a favorite plant based protein for many vegans. Hence, using it in this recipe makes this recipe popular for many reasons.
To make this recipe more vegan friendly is simple.
This recipe calls for shredded cheese to be placed on top of the peppers. Vegan diet followers are welcome to use a vegan cheese alternative or simply skip the cheese in this recipe.
Here is how to store quinoa long term.
Having leftover quinoa should not be a problem as if it is not cooked you can store it covered in a cool and dry place for up to twelve months. To store your leftover cooked quinoa simply store it in a covered container in the refrigerator for up to five days. Cooked quinoa can also be frozen!
By the way, while you are here you may also be interested in these ideas.
- How to Make Fire Roasted Tomatoes.
- The Best Easy Italian Brushetta Recipe.
- Greek Salad in Vinaigrette Dressing
- Mediterranean Diet Chocolate Cake.
- How to Make Homemade Hummus.
- How to Follow the Mediterranean Diet.
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Quinoa Stuffed Peppers
Mediterranean Diet Friendly Quinoa Stuffed Peppers
I mentioned earlier that you should be taking precautions while working with the peppers in this recipe. These precautions include washing your hands after handling the peppers and keeping your hands away from your face (especially the eyes!).
Also mentioned that while this recipe is for a medium hot poblano pepper, you could easily use a hotter pepper such as a jalapeno pepper, or a more mild pepper such as a banana pepper.
Before cooking the quinoa you should place the itin a strainer and rinse it well in cool water, swishing the strainer around as the water runs through the quinoa.
The Ingredients Needed to Make this recipe for Peppers Stuffed with Quinoa.
- Quinoa- ½ cup. If you are using precooked quinoa, you will need about two cups of it and omit the vegetable stock listed just below. Also, your quinoa should be rinsed as described above.
- Vegetable Stock- 1 cup .
- Poblano Peppers- 4- depending on the size of the peppers, you may need more or less.
- Olive Oil- 2 tablespoons plus additional for preparing the peppers.
- Garlic-2 cloves minced or chopped.
- Onion- 1 small diced or chopped.
- Corn- 1 14-15 ounce can drained.
- Beans- 1 14-15 ounce can, black, white or your choice.
- Shredded Cheese- 1 cup . Vegan diet followers are welcome to use a vegan cheese alternative or simply skip the cheese in this recipe.
- Seasonings as desired- This can include Italian Seasonings, Salt, and/or Pepper.
Quinoa Stuffed Peppers
- If your quinoa has not already been cooked, brink the quinoa and vegetable stock to a boil. Once it begins to boil, cover the pot and simmer for 12-15 minutes or until it appears translucent and tender. Remove the quinoa from the stove and fluff it well using a fork.
- Meanwhile, prepare your peppers by washing them and slicing them in half. Then scoop out the seeds and anything left inside. Brush, drizzle, or spray olive oil lightly on both sides of the pepper. Set the peppers aside.
- In a Large Skillet over medium to medium high heat, heat your two tablespoons of olive oil. Stir in the garlic and onion and saute for two to three minutes for them to soften. Then add the corn and beans and cook for another 10 to 12 minutes allowing the vegetables to become soft. While your ingredients are cooking you can line a rimmed baking sheet with parchment paperor prep it for nonstick.
-
Turn the stove off and preheat the oven to 350.
- Stir the quinoa into the ingredients in the skillet. You can add any desired seasonings as needed. Then use a large spoon to spoon the mixture into your prepared peppers and place them on to the prepped rimmed baking sheet. Top with cheese and bake for 15-18 minutes or until done (cheese will be melted or turning golden).
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Enjoy this delicious appetizer recipe for Quinoa Stuffed Peppers. Make this Vegan, Vegetarian, Gluten Free, or Mediterranean diet friendly!
Quinoa Stuffed Peppers
Ingredients
- Quinoa- ½ cup. If you are using precooked quinoa you will need about two cups of it and omit the vegetable stock listed just below. You quinoa should be rinsed as described above.
- Vegetable Stock– 1 cup .
- Poblano Peppers- 4- depending on the size of the peppers you may need more or less.
- Olive Oil– 2 tablespoons plus additional for preparing the peppers.
- Garlic-2 cloves minced or chopped.
- Onion– 1 small diced or chopped.
- Corn– 1 14-15 ounce can drained.
- Beans- 1 14-15 ounce can black, white or your choice.
- Shredded Cheese– 1 cup . Vegan diet followers are welcome to use a vegan cheese alternative or simply skip the cheese in this recipe.
- Seasonings as desired- This can include Italian Seasonings Salt, and/or Pepper.
Instructions
- If your quinoa has not already been cooked, brink the quinoa and vegetable stock to a boil. Once it begins to boil, cover the pot and simmer for 12-15 minutes or until it appears translucent and tender. Remove the quinoa from the stove and fluff it well using a fork.
- Meanwhile, prepare your peppers by washing them and slicing them in half. Then scoop out the seeds and anything left inside. Brush, drizzle, or spray olive oil lightly on both sides of the pepper. Set the peppers aside.
- In a Large Skillet over medium to medium high heat, heat your two tablespoons of olive oil. Stir in the garlic and onion and saute for two to three minutes for them to soften. Then add the corn and beans and cook for another 10 to 12 minutes allowing the vegetables to become soft. While your ingredients are cooking you can line a rimmed baking sheet with parchment paperor prep it for nonstick.
- Turn the stove off and preheat the oven to 350.
- Stir the quinoa into the ingredients in the skillet. You can add any desired seasonings as needed. Then use a large spoon to spoon the mixture into your prepared peppers and place them on to the prepped rimmed baking sheet. Top with cheese and bake for 15-18 minutes or until done (cheese will be melted or turning golden).
Recipe Notes
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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