SPANISH QUINOA STUFFED PEPPERS

 

Prep time

10 mins

Cook time

65 mins

Total time

1 hour 15 mins

 

Amazing Spanish-style quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber and entirely vegan and gluten free!

Author: Minimalist Baker

Recipe type: Entree

Cuisine: Mexican, Vegan, Gluten Free

Serves: 4

Ingredients

PEPPERS

• 1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
• scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
• 4 large red, yellow or orange bell peppers, halved, seeds removed
• 1/2 cup (120 g) salsa, plus more for serving
• 1 Tbsp (4 g) nutritional yeast (optional)
• 2 tsp cumin powder
• 1 1/2 tsp chili powder
• 1 1/2 tsp garlic powder
• 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
• 1 cup (168 g) whole kernel corn, drained

TOPPINGS optional

• 1 ripe avocado, sliced
• Fresh lime juice
• Hot sauce
• Cilantro, chopped
• Diced red onion
• Creamy Cilantro Dressing
• Chipotle Red Salsa (or your favorite salsa)

Instructions

1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
2. Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet.
3. Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
4. Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
5. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
6. Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
7. Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through - about 20 minutes.

Nutrition Information

Serving size: 2 halves Calories: 311 Fat: 3.4g Saturated fat: 0g Carbohydrates: 59g Sugar: 8.2gSodium: 498mg Fiber: 11.5g Protein: 14.4g

italian-style stuffed bell peppers

2 bell peppers, halved, cored, and seeded
1 tablespoon bacon grease or coconut oil
1/2 large onion, diced
sea salt and black pepper
4 cloves garlic, minced or grated
1/2 cup diced tomatoes, fresh or canned
1 pound ground beef, bison, turkey, or chicken
6 fresh basil leaves, minced, plus extra for garnish

COOKING TIP It’s best not to use acidic ingredients (like tomatoes or vinegar) in cast-iron cookware since the acid will interact with the iron. This is a good time to use an enameled cast-iron or stainless-steel skillet or a ceramic roasting dish.

CHANGE IT UP Add 2 cups chopped baby spinach to the meat.

Preheat the oven to 375°F. Place the bell pepper halves facedown in a roasting dish or an oven-safe skillet and bake for 10 to 15 minutes. (You can skip this step if you want to keep the peppers more firm/raw.)

While the bell peppers are cooking, heat the bacon grease or coconut oil in a large skillet over medium-high heat. Sauté the onion, adding salt and pepper to taste, until it is translucent and slightly browned on the edges. Reduce the heat to medium, add the garlic and tomatoes, and cook for about 2 minutes.

Add the meat and cook until fully done. Taste the mixture, and add more salt or pepper if needed. Mix in the basil.

Remove the peppers from the oven—they should be just a bit softened—and flip them over. Spoon the stuffing mixture into each one. You can go ahead and eat them at this point, or put them back in the oven for 15 to 20 minutes to allow the flavors of the bell pepper and the meat mixture to blend. Garnish with basil leaves and serve.

You can refrigerate or freeze these to reheat later.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3186-3197). Victory Belt Publishing. Kindle Edition.

Low Carb Cheesey Stuffed Peppers

 

Ingredients

• 6-8 green, orange, or yellow bell peppers
• 1-2 pounds ground beef (or turkey)
• 1 medium white onion, chopped
• 1 large can of diced tomatoes
• 2 garlic wedges, minced
• 1 cup of cheddar cheese
• Salt and pepper to taste

Preparation

 

1. Preheat oven to 350°F.
2. Cut the tops off the peppers and remove all the seeds and white stuff. Simmer peppers in boiling water for 5 minutes
3. Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced tomato and fry for about 3 minutes. Stir in ground beef. Cook the meat until it is no longer pink.
4. Stuff the mixture into the hollowed-out peppers. Place stuffed peppers onto a baking tray
5. Bake in preheated oven for 12-15 minutes. Top with cheddar cheese and bake for 5 additional minutes.

Source: Carmen's Kitchen

Pecan-Stuffed Peppers

6 large green or red bell peppers
2 tsp. olive oil
1 lb. lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
2 cups cooked rice, cooled
1 cup PLANTERS Pecan Pieces, toasted
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp. black pepper
1 tsp. Italian seasoning
1 egg, lightly beaten


PREHEAT oven to 350°F. Remove tops from bell peppers; chop tops. Cut peppers in half lengthwise; remove seeds. Set peppers aside.
HEAT oil in large skillet on medium-high heat. Add chopped peppers, meat, onion and garlic; cook until meat is browned, stirring frequently. Drain. Add rice, pecans, Parmesan cheese, black pepper and Italian seasoning; mix well. Cool slightly. Stir in egg. Spoon evenly into pepper halves. Place in shallow baking dish.
BAKE 25 min. or until heated through.



Source: Kraftfoods.com