Here’s a great recipe that’s soft on the eyes with the bright sweet pepper colors and great to taste with the rice, beans, and quinoa stuffed inside. I make these as entrees for a quick dinner that’s healthy and fulling. This time of year I think these are perfect for adding colors to your dish. Halloween and Christmas is approaching. If your a “theme” type of person like I am you can use all the orange and yellow peppers for sides to a big Octoberfest or red and green peppers during the Christmas season.
The best part of all is this is a healthy dish with all the quinoa stuffed inside. The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as “The International Year of the Quinoa.” Of all the whole grains, quinoa has the highest protein content, so it’s perfect for vegetarians and vegans. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain and is almost always organic. Add quinoa to you next meal !
Large sweet peppers, red, yellow, orange
1-2 cups Quinoa, uncooked
1 can black beans
1 1/4 cup brown rice
1 jar of salsa, mild
1 can diced tomatoes, optional
1 tbs minced garlic
1 tbs coconut oil
1/4 cup chopped onions
Salt, pepper, seasoning, and spice to taste
1 cup of shredded mozzarella cheese
1. Boil water in large pot. Cut tops off sweet peppers and deseed. Add to boiling water, reduce heat and cover.
2. Cook quinoa and rice (buy box version found in the international food section). Remove peppers from water and set aside. Preheat oven to 350.
3. In a large pot sauté garlic and onions in coconut oil. Once tender, add salsa, diced tomatoes, black beans, and
salt, pepper, seasoning, and spice to taste.
4. Add quinoa and brown rice to mixture. Once mixed well, stuff inside peppers and cover with shredded mozzarella cheese. Place in oven and bake until cheese melts. For cheesier dish, add mozzarella to mixture before stuffing.