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Quinoa Stuffed Peppers
By
DK
on Aug 25, 2010
A regular, almost a staple in my pantry, is Quinoa. I always have it on hand and most of my lunches are quinoa. It is a complete protein and for this forms a substantial part of our diet. A vegetable protein that does not have the calorie baggage is something I am not letting go of that easily. I try variation, adding different vegetables, legumes etc, to make it interesting every time I consume them. This is one of them. I love this variation since it looks immensely colorful and vibrant. I love stuffing peppers. I find in many sites including the food network chefs using Oven whenever they go for making stuffed pepper recipe. Being an Oven fanatic, I do look for ways to use Oven as often as possible but then all the recipes I find involves cooking the peppers in the oven for at least an hour!
That's a lot of coking time and I am lazy! I look for quick methods often and so I do the quick blanch method for cooking my peppers. It takes like 5 minutes or so depending on the size of your bell peppers. I do them while the main dish is cooking and hence by the time I want to assemble the food everything is ready to go. You can add cheese to top this if you want to make it extra interesting to your kids, but it tastes perfect to me as it is. With just 1 tsp of oil, this whole dish is practically bad calorie free. Vegetables, Protein, Nuts and Color. Looks and tastes appetizing. Go ahead and add your own touch to the recipe - its v versatile.
Basic Information
Prep Time: Under 15 min
Cook Time: 30 min to 1 hour
Serves: 4 people
Yield: Makes 4 to 6 servings depending on the size of bell peppers
Ingredients
- 3/4 cup Ivory quinoa
- 3 tbsp red quinoa (or simply use just one type, whatever is available)
- 1 tsp cumin seeds
- 1 tsp cumin-coriander powder
- 1/2 -1 tsp red pepper flakes (or as per taste)
- 1 onion, chopped
- 2-3 garlic, minced
- 1 large carrot, diced
- 1 bell pepper, chopped
- 1/4-1/2 cup frozen green peas
- 1/4-1/2 cup toasted sliced almonds
- few sprigs of cilantro and mint for garnish
- salt to taste
- 4-6 colored bell peppers
Method
1
Bring quinoa (both if using) and 2 cups water/vegetable stock
2
to a boil in a pan.
3
Simmer for 10-12 minutes until all the water is absorbed.
4
While that's cooking, alternatively in a skillet, hear 1 tsp oil. Add cumin seeds and when they brown add the onions, garlic, carrots, bell peppers along with salt. Let it cook for 4-5 minutes or until the vegetables are cooked. You can speed up the process by closing the lid which will create steam and help it to cook faster.
5
Add the peas along with spices and cook for another minute or two.
6
Next add in the Cooked quinoa to the skillet and give it a mix until well blended along with chopped herbs. You can do a taste test and add more seasoning if you like.
7
Meanwhile while that's cooking, bring a large pot with water to a boil. Chop the tops of 4 (or 6) bell peppers, clean out the veins/seeds and place them in the water for 1-2 minutes or until they are soft. If the bottom of the bell peppers are not level, chop a little from the bottom so that they can sit.
8
Once cooked, fill the quinoa pilaf into the peppers.
Garnish with mint leaves and toasted almonds. Serve Hot. You can reheat them in an oven too.
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Should this be eaten with wraps or rotis or is it a 1 dish meal? looks delicious
I have provided the yield, so depending on your family’s appetite you can decide the same –DK
After the dish is prepared the bell pepper which is used for the filling has to be eaten with the Quinoa or does the bell pepper goes waste?
Eat it along with..–DK
Could this be frozen and used later without ruining the flavor and/or texture?
I tried this Quinoa recipe today and it came out great. The only change I made is added Cayenne instead of red pepper flakes and also sprinkled cheese on top before baking in the oven for 10 minutes.We all enjoyed a wonderful, protein rich power packed meal.Thanks for sharing the recipe.
Thank You, I tried this, it turned out great, I am so happy to have come across your website.
Oh how I love quinoa! When I make stuffed bell peppers by boiling the peppers first, I usually put them under the broil for a minute to two to get the roasted flavor. Great recipe.
Love Quinoa in any form. Recipe looks great and thanks for the info about availability in India.
This looks awesome… colorful and tasty
sorry for sounding like a village idiot..but what is quinoa???
http://www.wisegeek.com/what-is-quinoa.htm
what is quinoa,any hindi,guju name for it pls suggest.Any thing else instead of quinoa can be replaced.Thanks.Rupal
Quinoa is a seed (closely related to spinach family). Its massively nutritious and is a complete protein- Read more about it here – http://www.wisegeek.com/what-is-quinoa.htm. It is not grown and is not staple in India hence does not have Indian name. I know that Quinoa is made available in Bglore in India but might be expensive. You can also contact wanithaashok@gmail.com who is based in Bglore who will deliver it to you. You can use any other home staple which is a wholegrain for this recipe including rice pulao. I would suggest something like cracked wheat
Beautiful and healthy filling dish..
Recently I stuffed them with cooked bulgur. Just as you have done, I blanch them always as I find that quick too.
great recipe.thanks a lot
Excellent.I too avoid oven as it takes hour and follow steaming.Never knew that there were different types of quinoa.It is available in Blore but very costly.
.Love the dish DK.I can try with couscous
amazing, I got to try this. Thanks for sharing.
ohhhh the peppers look so healthy n delicious. Thanx for sharing!!!