I hope the majority are enjoying a nice extended weekend by having today off from work. Unfortunately, I am not one of the lucky majority. I was at work early and ready to start my day. As I write this I am sipping my morning coffee.... and thinking about venturing to get another cup.
Growing up my Mom made stuffed peppers quite regularly for the family. I wanted to make my own twist of the family favorite by adding additional proteins and whole grains... The results were fantastic.
These are a MUST TRY!
Quinoa Stuffed Red Peppers
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| Aren't they cute with their winter hats on?! |
1 medium onion, finely chopped
2 Tbsp. olive oil
1 Tbsp. ground cumin
2 Tbsp. garlic powder
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
1 cup quinoa
3 large carrots, grated or chopped
1.5 cups grated reduced-fat Italian cheese blend, divided
4 large red bell peppers (tops and insides removed)
Directions:
1. Heat oil in saucepan over medium heat. Add onion and carrots, and cook 5 minutes, or until soft. Add cumin and garlic, and saute 1 minute. Stir in drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender.
3. Stir in 1 cup cheese. Season with salt and pepper and basil, if desired.
4. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Bake for 1 hour.
3. Stir in 1 cup cheese. Season with salt and pepper and basil, if desired.
4. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Bake for 1 hour.
5.Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
5. Enjoy! Serves 8 (1/2 pepper = 1 serving)
Nutritional Breakdown Per Serving:Calories: 378.5
Nutritional Breakdown Per Serving:Calories: 378.5
Fat: 12.3g
Carbs: 40.2g
Protein: 23.6g
These peppers were delicious right out of the oven.... and dare I say they were even more delicious the following day as leftovers for lunch?
Now... how about that second cup of coffee? It is about that time!
Yum!!! I've always wanted to try stuffed peppers before but the fact they're usually loaded with meat has stopped me. I love the use of quinoa, though!
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