Friday, February 21, 2014

Quinoa-Stuffed Peppers

Have leftovers from the Quinoa Black Bean Patties? So did we. But we weren't in the burger mood, so we decided to improv a bit with these tasty Quinoa-Stuffed Peppers. Turned out awesome! Such an easy way to make one meal turn into two!

Quinoa-Stuffed Peppers

Takes about 1 hour to prepare and serves about 10 hungry people.


6 tbsp olive oil 
10 bell peppers (we used a variety of colors)
2 cloves garlic minced 
3-4 stalks green onion, diced small 
1/2 cup fresh cilantro leaves 
1 can black beans 
3 cups quinoa, cooked in veggie broth 
2 cups bread crumbs 
dash of cumin
dash of chili powder
salt & pepper to taste


1. Prepare the Quinoa mixture. The detailed instructions with pictures can be found in a previous post, here. Heat 3 tablespoons olive oil in a skillet, add 3/4 cup diced red pepper and saute until slightly soft, about 3 minutes. Meanwhile, cook the quinoa. Add garlic and green onion and combine to saute until soft. Remove from heat, cool for several minutes and combine with black beans and cilantro. Add this mixture to food processor and pulse until chunky. Once the quinoa has finished cooking, add it to the black bean mixture in the food processor and blend. Salt & pepper to taste.

This is where things get a little different:

2. Add a dash of cumin and chili powder. If you have any leftover cooked quinoa, add it to the mixture. Don't add more than 1 cup. If you don't, it will still taste great, don't worry!


3. Stuff hollowed bell peppers with the mixture and bake at 375 for 20 minutes.


4. Sprinkle bread crumbs on top of peppers and bake for an additional 10 minutes.

Serve with sliced avocado.



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