Quinoa Stuffed Peppers
Enjoy this delicious appetizer recipe for Quinoa Stuffed Peppers. Make this Vegan, Vegetarian, Gluten Free, or Mediterranean diet friendly!
Servings: 8
Servings: 1g
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
I mentioned 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.
originally posted:
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Nutrition
Serving: 1g | Calories: 195kcal | Carbohydrates: 27g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 580mg | Fiber: 4g | Sugar: 8g
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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