Quinoa Stuffed Peppers

Serves 8

1 cup raw quinoa
6 medium bell peppers
3 Tablespoons olive oil
1 cup chopped onions
3 garlic cloves, minced or pressed
1 1/2 teaspoons cumin
1 1/2 teaspoon coriander
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 cup peeled and diced carrots
3/4 cup diced celery
1 cup diced zucchini
1 1/2 cups frozen corn
2 cups grated cheddar cheese

Preheat the oven to 400 degrees. Lightly oil a baking pan.

In a covered pot, bring the quinoa and 2 cups of water to a boil. Lower the heat and simmer for 15 minutes, until soft and the water is absorbed.

While the quinoa cooks, cut the bell peppers in half lengthwise and, leaving the stems on, seed them. Brush the bell pepper shells with about 2 Tablespoons of the oil, inside and out. Place them cut side down on the prepared baking pan and roast for 15-20 minutes, until soft and browned (but not collapsed). When bell peppers are done, reduce the oven temperature to 350 degrees.

Meanwhile, in a skillet, warm the remaining tablespoon of oil and saute the onions and garlic over medium heat for 5 minutes. Stir in the cumin, coriander, red pepper flakes, salt, carrots, celery, zucchini and corn. Cover the pan and cook for 10 minutes, until the vegetables are tender.

Combine the vegetables and cooked quinoa. Spoon filing into each bell pepper half and sprinkle with cheese. Bake for 10-15 minutes, until cheese is melted.


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