If you haven't gotten the idea by now, I'm absolutely obsessed with quinoa. When I came home with these beautiful peppers, I thought long and hard about what to do with them. The colours were vibrant and gorgeous. I am always so grateful to be able to work with fresh organic produce. It makes me happy. There are so many different varieties of peppers it literally makes my heart sing. These little peppers were almost too precious to eat. Here I have some green bell peppers, cubanelle peppers, jalapenos and cherry peppers. Cubanelles are light limey green coloured peppers with a sweet and mild flavour. They look like an elongated bell pepper and make a perfect bite-size pepper base for any filling.
The traditional stuffed peppers are usually very heavy on the cheese, but my version here today is a healthy, simple, protein packed and delicious alternative. Because we're using quinoa, this recipe is also completely vegetarian and gluten free. However, I did use eggs in this recipe, but you can totally remove them and add some chickpeas or tofu for extra protein and make this dish vegan friendly.
INGREDIENTS (please choose organic whenever possible)
- Green bell peppers
- Cubanelle peppers
- 1 cup red quinoa
- 1 cup white quinoa
- 1 chopped red onion
- Finely chopped garlic
- 2 chopped carrots
- 4 chopped radishes
- 2 red cherry peppers
- 1 jalapeno
- 1/2 cup of corn
- 1/2 cup of edamame
- Sundried tomatoes
- 2 large eggs
- Chopped scallions
- Olive oil
- Italian seasoning
- Garlic salt
- Cook your quinoa (I like to cook it in my rice cooker -- very asian, I know :).
- While the quinoa is cooking, sautee your onion and garlic in olive oil for 3-5 minutes.
- In the meantime, beat your eggs lightly in a bowl. Add in the chopped scallions, salt and pepper.
- Once the onions and garlic start smelling amazing, add in the beaten eggs and cook them like scrambled eggs.
- When that's done, throw in the rest of the veggies and add a drizzle of olive oil.
- After the quinoa is done cooking, add the quinoa in with the veggies and mix well.
Baking the peppers
- Preheat the oven to 350 degrees.
- Cut the tops of the bell peppers off, leaving a little hat. Remove the seeds.
- Half the cubanelle peppers and remove the seeds.
- Spoon the quinoa filling inside the peppers.
- Drizzle with olive oil and bake for 25 minutes.
- Enjoy! :)