Quinoa Stuffed Mini Peppers

Hey…
Sorry I haven’t posted for a while.
Something crazy happened to me….I discovered Instagram!
How fun is that?!
I know, I know…I sound so old!  But who knew?

Now, whenever I cook something, I just throw the picture out there without having to do the whole recipe thing!  That’s right up my alley because, most times, I cook from my head and when I do a post here, I have to re-create the recipe and remember to measure everything as I go so I can tell you all how to make it.
Which is good and everything…just a bit of a pain.

So, if you like “idea cooking” – just looking at a picture to spark an idea of what to cook – follow me on Instagram @justcrumbs and get your creative juices flowing!!

Here is a “sort of” recipe…the measurements don’t really matter all that much but I’ve given you ballpark amounts just so you know if you have the stuff in your fridge!

Ingredients:

1 bag mini peppers (or 3-4 large bell peppers)
2 -3 c cooked quinoa (about 1 cup dry cooked in 2 c liquid for 20 min) *
1 large onion, chopped
1 tbsp olive oil
1-2 tbsp olive paste
1 c cooked chopped greens (like spinach, rapini, kale, bok choy, swiss chard)
1/2 c goat cheese
salt and pepper to taste
pinch not pepper flakes

additional veggies

1/2 c tomato sauce or salsa (optional)

1/2 c grated mozzarella

* feel free to use other grains like rice, farro, spelt, couscous, barley, etc.

1.  Preheat the oven to 350.  Cut the peppers in half trying to leave the stem intact but remove the seed pocket to ensure the cavity is empty (the stem should stay when using the mini peppers because it maintains the “boat” shape and ensures that the filling doesn’t come oozing out…you can take it out when using large bell peppers)
2.  Place your starch in a large bowl (fluff if using quinoa, rice or couscous and set aside).
3.  In a pan, heat the olive oil and cook the onions until they are soft…add to the bowl with your starch option.

Picture

4.  Add the olive paste and greens to the bowl.
Picture
5.  Add the goat cheese and hot pepper flakes and mix vigorously;  taste the mixture and season with salt and pepper to taste.  If you would like the mixture a bit more moist, add the 1/2 c tomato sauce or salsa (I didn’t add it to these mini peppers but I usually add it when I use large peppers).
6.  Place the peppers on a baking sheet and bake for about 15 minutes (longer for regular peppers).  There is nothing in the filling that needs to be cooked…we just want it to warm up and have the moisture soften the pepper.
quinoa stuffed peppers
7. Top with salsa or sauce if desiredquinoa stuffed peppers quinoa stuffed peppers

 

 

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