Recipe: Quinoa Stuffed Peppers

Hello all! I apologize for my lateness in posting a recipe but I’m still healing from my wisdom teeth removal and it is difficult for me to eat really hard things.

Anywho, as I promised, I made vegetarian stuffed peppers. The great thing about this recipe is it’s easy. Also, it makes a LOT of the stuffing part which I will explain what you can use for later. What I’ve done is taken a “fried rice” recipe and stuffed it into peppers!!! Seriously, I’m not joking. I also used very fresh, local produce (pepper and tomatoes only) which made a big difference in the taste.

Quinoa Stuffed Peppers
3 peppers (or more depending upon how many you’re serving)
2 small tomatoes
1 can water chestnuts
1 cup cooked quinoa
1 bag Bird’s Eye Steam fresh Baby Broccoli Blend Vegetables
3 slices provolone cheese (or more depending on the number of peppers)
2-3 tablespoons Kikkoman Fried Rice seasoning
1 tsp. olive oil
1 tsp. fresh minced garlic

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Before you do anything, go ahead and prepare the quinoa. You want to get plain quinoa and cook it according to the packaging. Before it starts to boil, put one tablespoon of the fried rice seasoning and the minced garlic in the water. The best thing about quinoa is that it takes on the flavor of whatever it’s boiled in.

While the quinoa is cooking, start preparing the peppers and the mixture for inside the peppers. Cut the top of the peppers off and put the tops aside. If you want to save the tops to place back on the peppers, make sure you make the slice very thick. However, I cut them into tiny pieces and put them in as a part of the mixture. After you have cut the tops off, remove all the seeds. You should be able to stick your hand and pull the seed pocket out gently.

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Once you have emptied the peppers of all the seeds, cut up the tomatoes and the pepper tops. With the tomatoes, make sure you deseed them as well. You don’t want your stuffing mixture to be too watery. You really only want the flesh of the tomato. After you’ve prepped, use a wok or a large frying pan and heat 1 teaspoon olive oil in the bottom. Preheat the oven at 350o. Once the oil is hot, throw in the baby broccoli blend veggies, water chestnuts, tomatoes and diced peppers. Allow them to cook down just a little so they are tender. Put another tablespoon of the fried rice seasoning in with the vegetables.

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By this time, the quinoa should be finished cooking. Add it to the vegetables and mix together. Turn off the heat at this point and grab a pepper. Take one half of the provolone cheese and put it in the bottom of the pepper. Then take a spoon and fill the pepper with the fried quinoa mixture. Put the other half of the cheese on top. Fill the remaining peppers the same way. I will warn you. You will have so much fried quinoa left over for two meals. If you have more than 3 peppers, fill them until you can’t anymore. Otherwise, store that amazing stuff in the fridge for later.

 

After you’ve stuffed the peppers, wrap them in aluminum foil. Warning: The cheese may stick to the top. Put them in the oven for about 20 minutes. This gives the peppers enough time to soften and the cheese plenty of time to melt to perfection.

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And there you have vegetarian stuffed peppers. It’s actually really easy even though it seems really involved. It allows you the opportunity to explore the world of summer vegetables and be healthy.

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Any questions? Comments? Concerns? Feel free to leave a comment below. And as always, happy cooking!

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