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.
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
- 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
Bring quinoa (both if using) and 2 cups water/vegetable stock
to a boil in a pan.
Simmer for 10-12 minutes until all the water is absorbed.
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.
Add the peas along with spices and cook for another minute or two.
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.
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.
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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