These were easy to make and didn’t generate a million pots/pans to wash.
The soft peppers sliced open nicely, no spillage.
I was gifted two small boxes of the notoriously-expensive quinoa, so I fulfilled my dream to make stuffed peppers. The total cost of the ingredients minus the quinoa was around $8.50. This dish is not unique, in fact I modified from the back of the quinoa box. 🙂 My next move will be to try these with de-skinned, seeded poblano peppers and maybe a little “cheese” substance.
Ingredients for 2: (double everything for 4 servings)
- 1/2 cup Quinoa
- 1 cup water
- 2 large green or red bell peppers. tops removed, insides cleaned out.
- 2 shallots, finely chopped
- 1/4 lb baby bella mushrooms, diced
- 1 Tbs Earth Balance
- 16 oz can diced tomatoes, drained with juice reserved
- 1 garlic clove, minced
- 6 oz jarred spicy pico de gallo
- 1 Tbs Cooking Sherry
- Pre-heat oven to 325
- Start steaming the cleaned peppers until just soft.
- While peppers are steaming, pre-cook the quinoa: place 1/2 cup quinoa in 1 cup water in a saucepan, bring to a boil, bring heat down to a simmer, cover and simmer for 15 minutes.
- Place shallots, mushrooms and butter in skillet until softened.
- Drain can of tomatoes, RESERVE THE JUICE! Add tomatoes to the skillet.
- Add garlic and pico de gallo, cook mixture for 10 minutes on medium heat to reduce the tomatoes.
- Add sherry, simmer 10 more minutes
- Add cooked quinoa to the mixture, combine well, remove skillet from heat. Drizzle reserved tomato juice into quinoa mixture and stir well.
- Peppers should be steamed and dried by now. Place peppers in a baking vessel, stuff with quinoa mixture.
- Spoon remaining quinoa mixture around peppers.
- Bake stuffed peppers in oven for 35 minutes.