Vegetarian Challenge Day 10: Quinoa Stuffed Peppers

Bryce’s vegetarian challenge

Day 10!

Breakfast:
Cereal

Lunch:
Amy’s Kitchen Pesto Tortellini

Dinner:
Quinoa Stuffed Peppers

Snack:
Yogurt

This picture was taken before I put it in the oven, so there’s no cheese on top.

Quinoa Stuffed Peppers

I found this recipe at Vegetarian Times. I knew that quinoa is high in fiber and protein, so I bought a bag for this challenge, knowing that I wanted to make some stuffed peppers. The only personal note that I have for this recipe is to add more spice. I love cumin and garlic, but you couldn’t taste it all the well, so I added some chili powder before putting the mixture in the peppers. In the end, it could have used even more.

Ingredients

  • 1 medium onion, finely chopped (1 cup)
  • 2 Tbs. olive oil
  • 2 ribs celery, finely chopped (½ cup)
  • 1 Tbs. ground cumin
  • 2 cloves garlic, minced (2 tsp.)
  • 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
  • 2 15-oz. cans diced tomatoes, drained, liquid reserved
  • 1 15-oz. can black beans, rinsed and drained
  • ¾ cup quinoa
  • 3 large carrots, grated (1½ cups)
  • 1½ cups grated reduced-fat pepper Jack cheese, divided
  • 4 large red bell peppers, halved lengthwise, ribs removed (I didn’t have red peppers, so I went with yellow.)

Directions

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. 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. 

xo,
Bryce

 

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Categories: Lady Talk Forum, The Spread (Food), Welcome!

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One Comment on “Vegetarian Challenge Day 10: Quinoa Stuffed Peppers”

  1. November 19, 2012 at 3:13 am #

    I just discovered that my keyboard is not “drool-proof”.

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