Quinoa Stuffed Peppers

  • 1 cup quinoa
  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 1 cup crushed tomatoes
  • ¼ cup green chilies
  • ½ cup corn kernels
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp chopped cilantro
  • 2 each scallions, sliced
  • 3 medium-large bell peppers
  • 1 lb shredded Monterey Jack cheese
  • 2 cups tomato sauce

A Healthy Living Cafe favorite that is simple to prepare at home.  Cooked black beans can be added to the mixture for extra protein and a nice color contrast. 

Preheat oven to 325°F. Bring 1 ½ cups of salted water to a boil. Add quinoa, return water to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the water has been absorbed and the grains have popped. In a medium saucepan, heat the oil and sauté the onions until softened.  Add green chilies, crushed tomatoes, chili powder, salt and pepper.  Let simmer for about 6 minutes and then add the quinoa, corn, cilantro, scallions and cheese. Remove from heat.  Halve the green peppers, remove stem and seeds, rinse.  Stuff the peppers with the quinoa mixture. In the bottom of a casserole dish that can fit all of the pepper halves in one layer, spread the tomato sauce. Place the stuffed peppers stuffing side up in the dish. Cover with foil and bake for about 25 minutes or until filling is heated through and peppers are tender.

If desired, mix  ¾ cup cooked black beans into stuffing before filling peppers.