Not Your Average Stuffed Peppers

Okay so I might be late to the movement but I love Quinoa. It is absolutely delicious with everything. The first time that I made it I used water and then I saw a recipe that changed my life. I quickly switched from water to chicken broth and it changed my whole mindset of Quinoa.

But let me be completely honest and tell you that I don’t read directions well and because of that, I make foolish mistakes. For example, I didn’t know that I was supposed to rinse the Quinoa a few times before cooking. I simply ran water over it and threw it in the pot. The water was grimy and disgusting so I had to throw it out and start over again. Don’t even get me started on how I wasn’t prepared for how messy it can be while rinsing.

The bottom line here is, rinse the Quinoa in this!

Let’s get started

5 Red Peppers
1 cup of Quinoa
1 can of Black Beans
1 Large Tomato
1 tbsp of Oregano
1 tsp of Black Pepper
1 tsp of Salt
6 ounces of Fresh Mozzarella (already sliced if you like)
6 tsp of olive oil

Here is full video from beginning to end.

Cook the quinoa with chicken broth and let that thicken. Add tomato, black beans, and seassonings. Let simmer

Slice off the tops of each red pepper and rinse inside and out. Stuff the quinoa mixture inside, place mozzarella on top, drizzle with extra virgin olive oil.
Set oven to 375 degrees and cook for 10-15 minutes. Turn oven on broil and cook for additional 3-4 minutes.

serve while nice and warm,

You could have chosen any blog to read but you chose mine and I’m honored.

Bella Donna

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