Quinoa Stuffed Peppers
My husband and I really like quinoa and try to work it in our diet as often as we can. It's gluten free (yay) and a great source of protein.
I can't seem to find the source for the original recipe that I used when making this (I tweeked the original recipe and wrote that down in my notebook) so I'm sorry that I'm not giving you credit if you're reading this! I made this awhile ago so I can't remember the site! If I do ever find the source, I will add it on here.
Here's what I used:
2 bell peppers
1/2 -3/4 C of quinoa
1 1/2 C of water
1 can of diced tomatoes
1 clove of garlic
-Bring 1 1/2 C of water to a boil. Prepare quinoa as directed on pkg (straining under cold water, etc).
Stir quinoa into the boiling water. Cover and cook for around 15 minutes.
Let stand for another 5 minutes, still covered.
Fluff with a fork and set aside.
Now for the peppers....
-Cut out the core from the peppers. Be careful!
-Pull out ALL seeds and rinse peppers inside and out.
-Place the peppers cut side down on a plate, microwave on high power until softened, about 3-4 minutes. Set aside to cool.
In large skillet, heat oil over med-high heat.
-Add garlic, tomato paste, zucchini, diced tomatoes, salt and pepper. Cook for 2 minutes.
Stir in cooked quinoa, remove skillet from heat.
-Place peppers cut side up in roasting pan.
-Spoon the quinoa filling into pepper and fill the pan with water 1/2 in deep.
Bake at 350 degrees until top is lightly brown and crunchy, about 30 minutes. I added some shredded cheese at the end of cooking.
We loved them! Can't wait to make them again!
Served with salad with feta cheese and cornfritter muffins!