For those of you who cook, have you ever looked at a recipe and thought that the proportions of ingredients just didn't seem right? That's exactly what happened with this recipe! But, I usually try to make things just the way they're written the first time so I forged ahead. Unfortunately, I was correct, something was very wrong, but with my mad cooking skillz, I was able to course-correct and the end result was fabulous.
Herewith are Mexican Quinoa Stuffed Bell Peppers based on a recipe I saw at Natalie's Killer Cuisine.
The first thing you have to do is roast the peppers. I cut the tops off and cleaned them out then put them in a 450 degree oven for about 10 minutes. Then I turned the broiler on and broiled them turning them every minute so that the skin would char and blister. Then set them aside to cool.
Then you make the Mexican Quinoa Stuffing and fill the peppers. Sorry, I forgot to take a photo of the stuffing alone because I got distracted by the fact that it was the stuffing that was out of proportion, and that was after I changed the ratios. The original recipe just called for too much stuffing for two peppers and I had reduced the amounts! I still ended up having to go back and roast another pepper. Once I had the peppers filled, I put them on a plate and stuck them in the fridge. When it was time to eat, I baked one pepper in the oven at 350 degrees so that the filling would be warm and creamy.
These were so good! The original recipe said to serve with an avocado cream but I forgot about that and in the end, didn't even need it. I actually like this stuffing way more than a rice based stuffing and this recipe - or my version of it - is getting a permanent place in the favorites cookbook. Not to mention that this dish is vegetarian, if you're so inclined, and I'm sure there are acceptable substitutes for the dairy that a vegan could figure out. Definitely worth making!
(Makes 4 large peppers)
4 large bell peppers
1.5 cups cooked quinoa
1/2 cup cooked black beans
1/2 cup frozen corn kernels
1/4 cup chopped cilantro
1/4 cup chopped tomato
1/2 cup reduced fat cheddar or reduced fat Mexican cheese blend
1/3 cup light sour cream
1 tsp. sea salt
1/2 tsp. pepper (use black pepper or dried chipotle or red pepper flakes - whatever you like)
Cook the quinoa according to package directions. Put quinoa and all the other ingredients in a medium bowl and mix well. Stuff each pepper with 1/4 of the mixture.
Bake in a 350 degree oven to warm the stuffing and melt the cheese.