March 6, 2012

Quinoa Stuffed Peppers

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This is a great use of quinoa I came across from Vegetarian Times. Even the leftovers heat up wonderfully (call us crazy but we actually think it tastes even better the next day after the flavors mingle for a while.) It does take a little longer to prepare than most meals, so make sure you have the time. Definitely worth it to us!


Gluten-free, vegan (use dairy-free cheese)
Adapted from Vegetarian Times

Ingredients
1 medium onion, diced
3-4 cloves garlic, minced
6 oz. fresh baby spinach
3 carrots, grated (1 1/2 cups)
3 or 4 large bell peppers
3/4 cup uncooked quinoa
Two 15 oz. cans diced tomatoes, drained, liquid reserved
1 can black beans, rinsed and drained
1 Tbsp. cumin
1 1/2 cups shredded Mexican or pepper jack cheese

Directions
Rinse and cook quinoa according to directions. Meanwhile, prepare veggies.
In a very large skillet, saute onion for 5 minutes over medium heat.
Add cumin and garlic, saute 1 minute.
Stir in spinach, drained tomatoes (pour tomato liquid into bottom of 9x13 baking dish). Cook 5 minutes.
Stir in black beans, cooked quinoa, carrots. Heat for a few minutes.
Stir in 1 cup cheese. Season with salt/pepper.
Preheat oven to 350.
Cut bell peppers in half lengthwise (remove inner ribs with a spoon). Fill each pepper with heaping amount of quinoa mixture, packing it down, and place in baking dish.
Cover with foil and bake 1 hour.
Uncover, sprinkle peppers with cheese. Bake uncovered 15 minutes. Let stand 5 minutes.
Drizzle with pan juices before serving.

16 comments:

  1. I just did those and they are A-MA-ZING! Thanks again :)

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    1. Awesome Jeanne! Glad you liked them! It's been too long since I last had these. You just reminded me to put them on our to make list again this week :)

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  2. Any idea on calorie content? I would like to load it into MyFitnessPal because I'm hoping for it to be a once-a-weeker.

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    1. Hi Pam! Unfortunately I don't calculate the nutritional information for my recipes. I've never used this, but if you're interested here's a website I hear is pretty easy and straightforward to use: http://caloriecount.about.com/cc/recipe_analysis.php?ns=1. Hope that helps!

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  3. All I can say is. .."I made these, ate these and omg! Fabulous! " Oh, and thank you for sharing!

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  4. I made them today and they were so good! I somehow ended up with 2 pans with 4 bell pepper halfs in each pan. I was able to send one of the pans over to my kids for their dinner. They are vegetarians and live near me. They LOVED it and were so thankful they didn't have to cook when they got home from work. Thanks again! Great recipe.
    This will become a regular in my menu rotation. :-)

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    1. Yay! So glad they were a success for you. What a sweet mama giving one of the pans to your kids so they didn't have to cook! That is ALWAYS appreciated :) Thanks for the message!

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  5. Made these and they were great! Think you could freeze them?

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    1. Awesome! I've never tried freezing but my best guess is they'd hold up well! Would love to hear if you try it out :)

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  6. I froze them for over a month and they still cooked up deliciously once defrosted! :) SO YUMMY!

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    1. Hi Sue! That's fabulous to hear! So glad freezing worked out for you. Thanks so much for coming back to let me know :)

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  7. Just had to post again to say how delicious and awesome this recipe is. It's one of my go-to recipes when I have time to spend a little extra prep making dinner, and I've served it to a few dinner guests and everyone always raves about the recipe. Got my sister hooked on these too. Often what I do is making the filling a day ahead of time (or couple days), refrigerate (could also freeze the filling for longer saving), then fill the peppers and bake whenever I'm ready to have them. Made the filling last night and I plan to bake them this weekend for dinner.

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    1. Oh YAY! Great to hear from you again Sue! I love that this is one of your go-to recipes :) Fantastic idea making the filling ahead of time - makes for an easy, quick dinner! So glad you found a recipe you love!

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  8. This look delicious! I'll cook it, but, the ingredients, how much people are they for?:3

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    1. Hi there! I'd estimate this to be about 4 servings :) Hope you enjoy!

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