Mexican Quinoa and Stuffed Peppers

I'm branching out, folks. Isaac made me promise never to make him stuffed peppers, but that doesn't stop me from making them for me when he's out of town.


I found this great recipe for Mexican-style quinoa and loved it and decided to stuff some bell peppers with it. It was tasty, low-calorie, nutrition-packed, and oozing with awesomeness. 


Be forewarned that the ingredient list is a little daunting. Most of the ingredients are ones you're likely to have in your pantry, and once you combine everything it's actually a very quick recipe. So don't panic.


Also, this quinoa is delicious eaten on its own, or in tacos, burritos, on taco salad, or mixed in with scrambled eggs for a protein-packed breakfast. Mmmm...


Quinoa (pronounced KEEN-wah), by the way, is a rock-star grain that you can find in small boxes in the grocery store (usually near the rice & beans and sometimes in the baking aisle by the flour) but the best place to buy it is in a store that sells things in bulk, where it will be much cheaper. It's one of the few grains that gives you a complete protein, and is high in fiber, magnesium, and iron, and is also gluten-free, for our celiac friends. Told you. Rock star.

Mexican Quinoa

Source: Happy Herbivore Cookbook

1 T. red wine vinegar (use rice or cider vinegar if you don't have the red wine vinegar)

2 T. soy sauce

1 tsp. garlic powder

1 1/4 tsp. onion powder

1 tsp. paprika

1 tsp. oregano or marjoram

1tsp. ground cumin

1 T. chili powder

dash or two of ground cinnamon

3. T. ketchup

1 T. prepared yellow mustard

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1 C. quinoa, rinsed

1/8 tsp. liquid smoke, optional

hot sauce, to taste

salt & pepper, to taste (I didn't think it needed any)

Whisk 2 cups of water with all the ingredients except the last 4 (or everything above the dashed line--I made it easy for you) in a medium pot until well-combined. Add the quinoa, cover, and bring to a boil. Once boiling, reduce heat to medium and continue to cook, stirring occasionally, until all the water is absorbed (about 10-20 minutes). Add liquid smoke, hot sauce, and salt & pepper if desired. 

For even better results, allow to sit for about half an hour before eating to let the flavors blend. Eat plain or in stuffed peppers or above listed ideas. Enjoy!

Quinoa-Stuffed Peppers for 2

I used green peppers because, well, they are the cheapest.
These would be best with red or yellow peppers, but green was still good.

2 large peppers, tops and seeds removed (your choice of color)

1 1/2 cups Mexican quinoa (above)

1/2 cup frozen corn, thawed

1/2 cup black beans, drained and rinsed

1-2 green onions, chopped (white & green parts)

2 T. chopped cilantro

1/2 cup salsa

1/4 cup ketchup

shredded cheese, if desired

Preheat oven to 350 degrees.

Mix quinoa, corn, beans, onions, and cilantro in a medium bowl; set aside. 

To prepare the peppers, cut a very thin slice from the bottom of the peppers to help them stand up straight. Place them in a pot along with about 1/2 inch of water, cover, and bring to a boil. Steam for about 3-4 minutes, or until softened slightly. Remove with tongs and place in a loaf pan. 

Divide the quinoa mixture evenly between the two pepper shells. Mix salsa ketchup and spoon over the top (alternatively you could just use plain salsa). Sprinkle with shredded cheese, if desired. Cover peppers with foil and place in heated oven for about 25 minutes, removed foil, and continue baking another 5-10 minutes, or until heated through and cheese is melted. 

Remove from oven, let sit for a few minutes to cool, and enjoy!