Stuffed peppers usually have rice in them but a healthier version of this flavorful dish is accomplished by substituting cooked quinoa. It is easier to cook than rice and has a pleasing chewy texture that really makes this dish pop!
Ingredients:
8 bell peppers; red peppers taste the best with this recipe
1/2 cup dried quinoa
1/2 cup diced bell pepper
1 cup diced white onion
3 cloves of garlic, minced
2 T dried oregano
3 T Worcestershire Sauce
*1/2 lb lean hamburger
15 oz diced tomato (fresh or low sodium canned)
15 oz corn (can be fresh, low sodium canned, or frozen)
1 cup grated colby jack divided in 1/2
dash of salt and pepper to taste
2 cups of water
1. Prep your peppers. Bell peppers can have funny shapes to them. You can either cut them in half lengthwise (pictured above) or cut off the end that is the pointiest. You want the peppers to stand level in the pan. Once you have decided how your pepper will lie best in the baking dish, then clean out the ribs and the seed ball, making sure you leave the stem intact. If you cut off the stem side of the pepper then you will automatically remove the stem. Place your peppers in a 9x12 pan open side up and set aside. Preheat your oven to 375 degrees.
2. Cook your quinoa. Rinse your 1/2 cup of quinoa well. Then in a small sauce pot add your quinoa and 1 cup of your water to a rolling boil. Put the lid on the pot and turn the heat down to low and let cook for about 15 minutes. The quinoa will soak up all of the water just like rice. Be sure to check it after 15 mins. If there is any water still in the pot just put the lid back on until it is all absorbed. Take it off the heat and set aside.
3. While the quinoa is cooking, dice your onions, tomatoes (if fresh), and peppers. Grate your cheese and set aside. Mince your 3 garlic cloves and measure out your corn.
4. In a skillet, brown your hamburger with the onions and peppers till translucent. Add the garlic, oregano and Worcestershire Sauce and cook till fragrant, 30 seconds to 1 minute.
5. Add your tomatoes and the corn and cook through till thoroughly mixed. Add the cooked quinoa and mix together. Add salt and pepper to taste.
6. Turn off the heat and add 1/2 cup of the shredded cheese. Mix till combined.
7. Fill the cavities of your prepared peppers. Use all the filling.
9. Remove foil and top with remaining cheese and cook for another 5-6 minutes.
10. Remove from the oven and let cool for 5-10 minutes. Serve and enjoy! They go really well with cornbread and lemonade.
*For a meatless option, just omit the hamburger and double the quinoa. Saute the veggies without the meat and follow remaining instructions.
Total prep time 30 minutes.
Total cook time 30 minutes.
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