Southwestern Quinoa Stuffed-Peppers
I love Southwestern Quinoa Stuffed-Peppers. This recipe is in my first ever E-Magazine – Mexicali! The magazine is full of south-of-the-border style dishes that are Mediterranean Diet compliant. The other recipes are delcious adaptions of popular Mexicali food for example, tacos, burritos, tostados and nachos to name a few. What makes vegetarian Southwestern Quinoa Stuffed-Peppers unique is this is not an adaptation. Using the flavors popular in Mexicali food, I focus on food commonly found on the Mediterranean Diet – grains, vegetables and beans. Filling bell peppers with quinoa, black beans, salsa roja and jalapeños creates a delicous and healthy dish. Adding a chunk of feta cheese pushes this Mediterraneanized Mexicali dish over the top!
Quinoa
Did you know that quinoa is not actually a grain? This superfood can serve the same purpose as couscous or rice, but it is actually a chewy seed. It is full of filling protein and is gluten-free. My Sweetheart prounces quinoa uniquely using a couple of extra syllabales to quinoa. It is simply KEEN-wah and it is just as simple to make. Whenever I am using quinoa in a dish, I make a large pot. I love to use it throughout the week just sprinkled on top of salads or in wraps. I plan my menus a week in advance and make a big pot of quinoa in advance. It makes Southwestern Quinoa Stuffed-Peppers a super-quick meal perfect for a weeknight meal.
Southwestern Quinoa Stuffed-Peppers are Fast and Easy to Make
In addition to prepping the quinoa, I prep the salsa roja as well. Like the quinoa, I can make the sauce on the weekend and store it and use it on other dishes throughout the week. There is nothing better than coming home from one of my long days at work and knowing I can throw this vegetarian dish together in minutes. It is warm and healthy comfort food.
Simply mix the prepared quinoa and salsa roja, add canned black beans and jarred jalapeño. Cut the bell peppers and stuff them! I usually come in the door, prep them, get them into the oven and relax on the couch. About 5 minutes before I pull them from the oven I shove a nice chunk of feta cheese in the middle! Grab the plates, set the table and WOWZER. Creamy, salty, slightly spicy Mediterraneanized Mexicali with about 15 minutes worth of work!
Southwestern Quinoa Stuffed-Peppers are colorful enough for a dinner-party but easy enough just to enjoy at home. I make all six, and bring leftovers for work. They heat up perfectly in the microwave and are just as delicious the next day. I love the versatility of the Mediterranean Diet. This is a perfect vegetarian dish to enjoy on a stay-at-home Taco Tuesday.
Ingredients
Instructions
Preheat the oven to 425 degrees. Spritz a 9X12 casserole dish with olive oil.
Cut the tops off the bell pappers. Removing the stem, cut the tops into bit sized pieces. Reserve.
Coat the body of the bell peppers with extra-virgin olive oil. Arrange the peppers in the prepared casserole dish and put it in the preheated oven for 10 minutes to soften.
While the peppers are softening, mix the quinoa, the remaining tablespoon of olive and water. Stir. Add the salsa roja, beans, jalapeños and the cut pepper tops.
After 10 minutes, remove the peppers from the oven and carefully add the quinoa mixture to the peppers. Cover the casserole dish and return to the oven to cook for 15 more minutes.
Remove the casserole dish from the oven. Insert 1 ounce of feta into each pepper pushing it down carefully in the middle. Return the dish to the oven, uncovered.
Cook for five minutes, or until the cheese is melted and the peppers are soft when pierced with a fork. Let cool for 5 minutes and serve,, or allow to cool on the counter and refridgerate in a sealed countainer.
Recipe for Salsa Roja,
