Quinoa-Stuffed Peppers

June 11, 2012

If you’ve been wondering if I was ever going to post another recipe, rest assured that I have not forgotten about my blog! It’s just that I was away on vacation for two weeks and returned less than a week ago, and it has taken a few days to settle back into “normal” life with three young children. I wish I could tell you that I had a relaxing holiday, however most of you already know from first-hand experience that there is no such thing as a “vacation” when you are a parent!

Now, don’t get me wrong – we had a lovely time in PEI, where we rented a cottage (really, it was more like a house) near Cavendish (where there is a wonderful beach where my children had great fun playing in the red-tinted sand) and we were blessed to have our good friends from Nova Scotia come visit us for a few days. It’s just that being away from home means your children are in even more need of your constant attention, and that just gets to be E-X-H-A-U-S-T-I-N-G!

I know this may sound strange to some of you, but cooking and baking have the opposite effect on me. The kitchen is where I “recharge”, so to speak. That is why it was important for us to have accommodations with a decent kitchen – and the kitchen at this cottage was pretty amazing, actually. The first day our dear friends from Nova Scotia stayed with us we had a BBQ dinner: pork souvlaki for the adults, sausages for the children, and today’s featured recipe post – Quinoa-Stuffed Peppers.

My mother introduced me to these D-E-L-I-C-I-O-U-S peppers, which I have since made many times. Each time I use slightly different ingredients so they are never the same. My mother heard about the original recipe while watching the Dr. Oz show, and subsequently found it on his website. The original recipe is made with ground turkey and can be served as a complete meal.

Now, I did not actually take the time to photograph the stuffed peppers I made that evening in PEI, but I did make and photograph them shortly before we went on vacation and so will use those photos and ingredients below. Here, I made a vegetarian version, which can be used as a complete vegetarian meal, or as a side to grilled meats.

Ingredients & Directions:

1. Preheat oven to 375 degrees Fahrenheit. Wash 4 red peppers (any colour will work, really – I prefer red though) and cut lengthwise, including the stem. Leaving the stem in place makes possible an impressive presentation. Spray with olive oil (or rub on the olive oil if you haven’t got any spray). Place on baking sheet or in casserole dish and bake for at least 20 minutes, until they begin to soften.

2. Meanwhile, saute 1 shredded carrot, 1 shredded zucchini, 1/2 finely chopped onion, 1 finely minced garlic clove. (I also like to add some fresh baby spinach if I have some on hand.)

3. Add left-over grilled eggplant (or add some sautéed mushrooms, preferably coarsely chopped) and cooked quinoa (approximately 1 cup). Sometimes I reduce the amount of quinoa and replace it with cooked brown rice. (If you don’t have any left-over eggplant or mushrooms from last night’s dinner, just saute some for a while BEFORE you add the shredded carrot, zucchini, etc. in step 2 above!)

4. Add cumin and chilli powder to taste. Add salsa (approximately 1/4 cup).

5. Spoon quinoa mixture into red peppers, cover with foil and bake for approximately 20 minutes.

6. Remove foil, sprinkle with freshly grated parmesan cheese. Continue baking uncovered for approximately 10 minutes, or until cheese is melted.

7. Serve with plain greek yogurt and a side salad. I sometimes add 1/4 of an avocado on top of the yogurt. ENJOY!

Here is a picture from our vacation on PEI. I would add more, but I seem to be having issues uploading photos without it taking what seems like an eternity!

Have you ever been to PEI? What was your favourite part of the island and/or vacation?!


4 Responses to “Quinoa-Stuffed Peppers”

  1. Samantha West Says:

    Loved these peppers – delicious! Great photo, great vacation, and yes I’m sure you are EXHAUSTED Moni! Hope your full week at home gives you time to wind down. P.S. Wish I could “recharge” in the kitchen like you!

    • letseathealthier Says:

      The peppers I made for you in PEI were not nearly as good without the cumin, chilli powder and salsa. You’ll have to give them a try with these “essential” ingredients some time! Finding the time to be in my kitchen is proving to be difficult since returning from our vacation, but I know things will settle down again soon! Miss you lots! OXOXOX

  2. Amy B Says:

    great idea….want to try this!

  3. bliss46th Says:

    This looks very yummy. Thanks for sharing!

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