Quinoa is a protein rich seed that is indigenous to South America. It looks and tastes similar to couscous but is better for you. Quinoa works great in these stuffed bell peppers. This recipe can be vegan or vegetarian. If you have a hard time with spice the jalapeno can be substituted for finely chopped bell pepper.
Ingredients:
1 cup cooked quinoa (directions below)
1 14.5 oz can of your favorite chili (I use ‘Trader Joe’s Vegetarian Organic Chili’)
4 bell peppers cut in half and seeded (use any color)
2 tbs. canola oil
1 onion chopped small
1/2 small jalapeno chopped small
1 clove of garlic minced
1/8 cup chopped cilantro
1 tsp. Salt
1 tsp. pepper
1 tbs. cumin
1 cup of shredded cheese or shredded vegan cheese such as ‘Veggie Shreds’
1/4 cup water
To cook the quinoa pour 2 cups of vegetable broth and 1 cup dried quinoa into a pot and bring to boil. Reduce, cover and let simmer on low for about 15 minutes until all of the liquid has been absorbed.
Heat a separate pan to medium and pour in canola oil. Add onion, jalapeno, and garlic. Season them with salt and pepper and cumin. Saute for about 10 minutes. Add cilantro (reserve some cilantro for after the peppers are cooked) and saute for another 5 minutes or until the onions are softened and translucent. Add one 14.5 oz can of chili and 1 cup of cooked quinoa. Mix and let all ingredients come together for a couple minutes.
Heat oven to 350. Spray a 9x13 inch baking pan with non stick cooking spray. Fill each bell pepper half with the chili and quinoa mixture. Top each bell pepper with cheese and cook for 10 minutes. After ten minutes pour about 1/4 cup of water (or white wine) into pan and let peppers cook for another 15 minutes.
Serve on a bed of shredded cabbage and cilantro and top with avocado.
yield: 8 bell pepper halves
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