Not Your Average Stuffed Peppers

I might be late to the movement, but I love Quinoa!

Quinoa is absolutely delicious with everything. The first time I made it, I used water, and then I saw a recipe that changed my life. I quickly switched from water to chicken broth, which changed my mindset about 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 I was supposed to rinse the Quinoa a few times before cooking. I 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!

Let’s get started!

Ingredients

  • 5 Red Peppers
  • 1 cup 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
  • Set oven to 375 degrees and cook for 10-15 minutes. 

Turn the oven on broil and cook for additional 3-4 minutes.

  1. Cook the Quinoa with chicken broth and let that thicken. 
  2. Add tomato, black beans, and seasonings. 
  3. Let simmerSlice off the tops of each red pepper and rinse inside and out. 
  4. Stuff the quinoa mixture inside, place mozzarella on top and drizzle with extra virgin olive oil.

Set oven to 375 degrees and cook for 10-15 minutes. Turn the 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.

~Belladonna~

30 Replies to “Not Your Average Stuffed Peppers”

  1. Delicious, although I will say the amount of time suggested for cooking kept the pepper too firm for my tastes. Guess I am just used to a slow cooked version. I used a rosemary & lemon seasoned Quinoa/brown rice combo, additionally seasoned with a pinch of salt & pepper and Za’atar as opposed to oregano, I also used a can of diced tomatoes as opposed to a tomato. So, slightly altered but delicious all the same.

    Liked by 1 person

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