Can we talk about the absolutely beautifully perfect weekend DC had? Saturday was spent outside, enjoying the Air Force Cycling Classic at our favorite dog-friendly restaurant Faccia Luna and then an evening walk to go get ice cream. Sunday, M and I got the pup out of bed early and crossed something off our DC Summer Bucket List: Great Falls. I am SO sad that I waited 11 years to go there, because it is breathtaking. Austin LOVED every minute of being outside on the trails and did a great job climbing up the rocks all by himself. The adorable part was when we would get to an overlook, he would put his front legs up on the edge and try and look with all of the humans. Too cute.
On to the food. It’s been a while since we’ve had stuffed peppers in our house. Last time, I stuffed them to the brim with very few vegetables and a heap of meat. Not this time. These stuffed peppers are stuffed with oodles of vegetables, healthy quinoa, and just a little bit of cheese to keep everyone happy. One of our stuffed peppers had beans as well for an extra protein punch. I’ll let you guess who ate that one :0) These make a perfect Meatless Monday dish — they are deceivingly filling and so delicious. The filling could even be made the night before if you are short on time, and these would be a great way to use up leftover quinoa (or any grain for that matter). The filling will make slightly more than enough for two peppers, I recommend saving it and mixing in a little avocado for a healthy lunch.
First, cook 1/2 cup of quinoa according to package directions. I recommend using broth instead of water since it infuses a bit of flavor into the quinoa. Once cooked, set in a large bowl to cool.
While the quinoa cools, dice 1/2 an onion and 1/2 a jalapeno. Throw the other half in your stock bag if you don’t have a need for it.
Heat a small skillet over medium high heat. Add in a scant tablespoon of olive oil and, when hot, add in the diced jalapeno and onion. Cook until softened.
Once heated and translucent add in 1/2 a can of fire roasted diced tomatoes. (I freeze the other half and use it up when I make sauce.) Allow to cook for 5 minutes. Remove from stove and let cool.
In the bowl of quinoa, add 1/2 cup of frozen corn kernels — I used Trader Joe’s Roasted Corn and your cooled tomato mixture.
Mix in Mexican blend shredded cheese…about 2 tablespoons worth…and a sliced green onion.
If you are using black beans, mix those in at this point as well. Squeeze the juice of one lime over the mixture. Season with salt and pepper.
Cut the tops off two red peppers. Dice the tops and add them to your quinoa mixture.
Stuff the peppers with the quinoa and top with additional cheese.
Place into a preheated oven at 350 for 25 minutes. Allow to cool for 5 minutes before serving.
- 1/2 cup dry quinoa, prepared according to package directions, cooled
- 1/2 yellow onion, diced
- 1/2 jalapeno, seeds removed, diced
- 1 tablespoon olive oil
- 1/2 12 oz can diced fire roasted tomatoes
- 1/2 cup corn kernels, frozen
- 1/2 can black beans
- 1/4 cup mexican shredded cheese, divided
- 1 green onion, thinly sliced
- Juice of one lime
- 2 red peppers, caps and seeds removed
- Set cooled cooked quinoa in a large bowl.
- Heat a small skillet over medium high heat. Add in a scant tablespoon of olive oil and, when hot, add in the diced jalapeno and onion. Cook until softened.
- Once the onion and jalapeno are heated and translucent add in diced tomatoes. Allow to cook for 5 minutes. Remove from stove and let cool.
- In the bowl of quinoa, add corn kernels and your cooled tomato mixture. Mix in 2 tablespoons of cheese, sliced green onion, black beans and juice of one lime. Season with salt and pepper.
- Cut the tops off two red peppers. Dice the tops and add them to your quinoa mixture. Stir the quinoa to combine.
- Stuff the peppers with the quinoa and top with additional cheese.
- Place into a preheated oven at 350 for 25 minutes. Allow to cool for 5 minutes before serving.