Quinoa-Stuffed Bell Peppers

Jessica Lambson mentioned in a comment on a previous post that she has been using quinoa in her stuffed peppers instead of rice.  It reminded me of this easy and tasty meal that I like to make.  I am not great at recording detailed recipes...especially not measurements...because I usually just make guesses.  So, bear with me as I attempt to share some with you.

It may not seem like it, but this is enough to feed my family of four for two meals, and we eat a lot.  These are really filling!

Quinoa-Stuffed Bell Peppers

4 bell peppers 

any color

1.5 cups uncooked quinoa 

I like to use the tri-colored quinoa from Trader Joe's because it's so pretty, but it doesn't matter

1 can diced tomatoes, reserve juice

make sure you read the ingredients here...there should not be any added sugar!

1 can drained white beans 

Great Northern, Cannelini, whatever

1 cup grated parmesan or romano cheese

I keep the big bag of shredded parmesean from Costco in my freezer to mix into the filling

 and a fresh block of romano (again from Costco) to shave on top of the peppers for a good crust

1 bunch green onions, chopped

3 TBSP olive oil

1.5 teaspoons cumin

just a guess here...use more or less to taste

Salt &  Pepper to taste

Cook the quinoa in salted water according to directions.  Just add twice as much water as there is quinoa. I usually use my rice-cooker...much easier.

Preheat the oven to 425 degrees.

Pour the juices from the diced tomatoes in the bottom of a 9x13 pan.  

Cut the peppers in half vertically (so they will be lying in half on their sides) and "gut them."  Shave a little bit of their backs off so they will be more stable in the pan.  There should be 8 halves that fit snuggly into the bottom.  Squeeze them in however you can.  Spray with some olive oil (or whatever you have) cooking spray, cover the pan with foil, and throw them in the oven for about 10 minutes while you put everything else together.

Mix all the rest of the ingredients together (reserve some cheese for topping) in a bowl, then stuff the peppers!  I don't handle the peppers themselves...just scoop the stuff right into the peppers in the pan (because they should be hot from being in the oven).  Top the peppers and filling with some extra parmesean or romano and put back in the oven without the foil.

Cook for about 15-20 more minutes or until the peppers seem tender when poked with a fork.  If there isn't a nice crust on top where the cheese is, turn the broil on for a minute or two.

These make great left-overs, and if you have extra stuffing, throw it in a wrap with some spinach or lettuce for a really healthy lunch!