First, prep those peppers. Cut the green bell peppers in half lengthwise. Remove the seeds and membranes. A quick tip: use a small spoon to scoop out the stubborn bits. Now, give the pepper halves a quick rinse. Set them aside. Next up is the quinoa. Rinse the quinoa under cold water. This removes any bitterness. For every cup of quinoa, use two cups of water. Combine in a saucepan and bring to a boil. Then, reduce the heat, cover, and simmer for 15-20 minutes. Fluff with a fork.
Prepping Your Peppers & Quinoa
First, prep those peppers. Cut the green bell peppers in half lengthwise. Remove the seeds and membranes. A quick tip: use a small spoon to scoop out the stubborn bits. Now, give the pepper halves a quick rinse. Set them aside. Next up is the quinoa. Rinse the quinoa under cold water. This removes any bitterness. For every cup of quinoa, use two cups of water. Combine in a saucepan and bring to a boil. Then, reduce the heat, cover, and simmer for 15-20 minutes. Fluff with a fork.
Creating the Quinoa Filling
Now that your quinoa is cooked and your peppers prepped, let’s create the star of the show: the filling. Think of your cooked quinoa as a blank canvas. It’s ready to absorb all sorts of amazing flavors. Start by sautéing some chopped onions and garlic in olive oil. Add your cooked quinoa to the pan. Now, the fun part.
- Vegetarian: Mix in chopped vegetables like zucchini, mushrooms, and bell peppers. Add black beans or chickpeas for protein.
- Spicy: Diced jalapeños and a dash of cayenne pepper will bring the heat.
For a southwestern twist, add corn, black beans, and a sprinkle of cumin and chili powder. Don’t be afraid to get creative with your flavor combinations.
Stuffing and Baking
Alright, you’ve crafted your perfect quinoa filling—vegetarian, spicy, whatever your heart desires. Now, grab those halved green peppers. Spoon the quinoa mixture generously into each pepper half. Don’t be shy; really pack it in there. You want a substantial, satisfying bite. Overfilling slightly is ok, as the quinoa won’t expand too much during baking. Place the filled peppers in a baking dish. Add a splash of water or broth to the bottom of the dish. This creates a moist environment and prevents the peppers from sticking. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes. The peppers should be tender, and the filling heated through. For a crispier top, broil for the last few minutes. Keep a close eye to prevent burning. Test for doneness with a fork.
Serving and Storage
Fresh from the oven, your quinoa-stuffed peppers are ready. Serve them hot. A simple green salad with a light vinaigrette complements the richness of the peppers. Roasted vegetables, like broccoli or carrots, also make a great side. For a heartier meal, consider serving with a side of grilled chicken or fish. Leftovers? Absolutely. Let the peppers cool completely. Then, store them in an airtight container in the refrigerator for up to three days. Want to reheat? Pop them back in the oven or microwave until warmed through.
Final Words
This isn’t your grandma’s cookbook.