Quinoa Stuffed Peppers
Posted on December 18th, 2016
You might have noticed that my recipe section doesn’t have too much ompf to it. I started A Rising Warrior post-knee surgery and since I couldn’t even bend my knee and was on crutches, I wasn’t really doing all that much cooking. In fact it sort of was the opposite where my mom had to do eveeerrrythinngg for me (she’s the best). To cheer me up she would wake me up with my favourite avocado toast. For all you knee warriors out there, don’t forget to tell the people taking care of you how much you appreciate them!
Anyway, I diverge. The point of my rambling is that now that I’m healed (for the most part), I am able to get my cooking on! So be prepared for lots of yummy and healthy recipes ?. One of my main philosophies is that to feel like a strong warrior, we have to nourish ourselves like a warrior.
A really delicious and healthy dish that is one of my favourite recipes is quinoa stuffed baked red peppers. I found this recipe on the amazing Minimalist Baker.
These peppers are good for groups as well. I haven’t done much entertaining this year but I’d definitely make this recipe for say the super bowl. (I’m finally getting into the American groove even though sometimes I still get a bit confused by American football rules..shh☺️).
Anyhoo, here are the ingredients:
-Four large red bell peppers, deseeded and sliced in half. (Great source of vitamin C; raw red peppers may also have eye-healthy nutrients. We cook them in this dish, but still good to know!)
-1 cup Quinoa (Amazing source of protein)
-2 cups veggie stock. (You can use water as a substitute but veggie stock adds flavour to the quinoa.)
-1/2 cup salsa (plus more for topping!)
-the original recipe called for 1tbsp nutritional yeast, but it was optional so I skipped it. Please let me know if you’ve had both with and without, and if it makes a big difference. Got to make sure my superbowl game is on point ?.)
-2 tsp cumin power
-1 ½ tsp chili powder ?
-1 ½ tsp garlic powder
-1 15 ounce can of black beans, drain them and then add a little salt, if unsalted
-1 cup of corn, drained
Toppings (if you want, sometimes I add all the ingredients, other days I eat just the peppers, both are sooo good)
- 1 ripe avocado sliced
- Fresh lime juice
- Hot sauce
- Cilantro, chopped
- Diced Red Onion
-Pour 1 cup of quinoa (make sure to rinse first!) and 2 cups of veggie stock or water into a pan. Bring it to a boil, and then lower heat, put the lid on and let it simmer.
Usually quinoa says simmer for 20 minutes but I check often as sometimes it cooks quicker. (You want the quinoa to be nice and fluffy!)
-Preheat oven to 375 degrees Fahrenheit
-Lightly grease baking dish or baking sheet
-Brush the halved peppers with a high heat oil (refined sunflower, refined sesame, refined safflower, refined grape seed, refined canola, refined avocado, and refined almond are all high heat oils)
-Mix quinoa, salsa, cumin, chili powder, garlic powder, black beans, and corn in a large bowl
-Fill each pepper to the brim with the quinoa mix!
-Cover the peppers with a foil
-Bake for 30 minutes, remove foil, and bake for another 15-20 minutes at an increased heat of 400 degrees (Peppers should be soft and slightly browned. If you want the peppers even softer, leave in for an extra 5 minutes or so.)
-Add toppings and enjoy!
Please check out the Minimalist Baker. There are many yummy and simple recipes. They aren’t super overwhelming and don’t involve a MILLION different ingredients which is helpful when you’re cooking on a budget.
Recipe originally featured on The Minimalist Baker