Vegetarian Times Issue: February 1, 2009 p.66
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2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Member Rating:
Serves 8
Per :
| Calories | 279 |
| Protein | 14g |
| Total fat | 10g |
| Saturated fat | 3g |
| Carbs | 36g |
| Cholesterol | 15mg |
| Sodium | 518mg |
| Fiber | 10g |
| Sugars | 9g |
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Oh man, these were delicious. My mom even liked them and she's not a vegetarian! I will be making them again very soon!
My husband and I love these peppers! I made them for a party this weekend and nearly everyone asked for the recipe.
We generally find that there is too much stuffing for the amount of peppers we cook, so we save the left over stuffing and make quesadillas the next night. Use a whole wheat tortilla, add cheese and the left over stuffing, and cook in a non-stick pan or on a panini press. Serve with sour cream, salsa, and guacamole. Leftovers never tasted so good!!
These peppers are delicious and reheat nicely. Be sure to rinse the quinoa very well before using.
We made a veganized version of these (just left out the cheese) and they were excellent. All 5 of my kids loved them.
These are by far the best stuff peppers I have ever tried and have become part of our regular meal rotation. They freeze and reheat well and the left overs make a delicious lunch! I've substituted grated sweet potatoes for the carrots with success. With this recipe there is always some stuffing leftover, but it makes a great side dish or it can be formed into patties for veggie burgers.
Excellent recipe. I do a bit of tweaking (like extra spices and corn), but they're delicious and as Elizabeth mentioned, I like having versatile leftovers!
I made these for my family's Easter dinner, after trying them out myself a few weeks earlier and they were the hit of the meal, even amongst my carnivore relatives. 4 cousins asked for the recipe and I'm sure they would have proposed marriage had we not already been related!!!!
These were awesome. I had plenty for left over lunches. I made the mistake of not reading the entire recipe before cooking and didn't realize the time involved. I will plan ahead in the future. It was about 2 hours w/ prep and cook time altogether.
All is true, all is true. These are better than any meat-filled pepper I've ever had. I save time by grating all the veg in my food processor--it's fast and makes for a nice homogenous texture in the filling. Tonight we left out the carrots and used zucchini and yellow squash instead. I've emailed the recipe to everyone I know--they're truly divine!
Delicious!!! I added raisins to the recipe for a little twist...big hit at our house!
When I tasted a little of the cheese I was worried that the peppers would be too spicy for me, but they were not - they were just delicious and beautiful to bring to the table in my 60s Dansk red enamel baking dish. I used red and yellow peppers and left the green stalk as in the picture. Instead of frozen I used a bag of fresh baby spinach, and reg. not reduced fat cheese (couldn't find it). Couldn't test how they stand up to freezing because everyone ate them all and cleaned the pan out with their bread. Yes, I too had leftover filling and baked it in a separate dish and it was also good alone. Thank you for a recipe I will make regularly from now on.
I'm not a vegetarian but loved this recipe! As others have mentioned, a lot of stuffing left over but froze it -- we'll see how it defrosts later. I added a little cayenne seasoning but other than that, recipe was good as is. My daughter added some tortilla chips.
Thanks for sharing this recipe. As a 40 year vegetarian, I can say that there are never too many excellent recipes.
I particularly like quinoa, a healthy grain that just abiout everyone does well with. It's especially healthy, too.
I just blogged about quinoa at my blog- Yogi Blog.
Karta Purkh singh Khalsa
Yogi Blog
http://www.yogiproducts.com/well-being/comments/summer-grains/
Just made them tonite and we loved them.
My husband is a definite meat eater but loved them.
A lot of effort but definitely worth it.
I will try to make veggie burgers out of the left over stuffing. great idea.
I love these so much. I couldn't find my magazine so I came online to get it...that's how much I love these.
These were OUTSTANDING. Yields alot more than the recipe says, it would be great over rice or in a potato bake.
my daughterin law made these and they are delicious...but what is quinoa and where do you buy it ?
The vegie/bean mixture is delicious on crunchy bread as a sandwich or used as a dip with tortilla chips.
I made these last night - nixed the celery and added roasted corn, ortega green chiles, cilantro and jalapeno. I would even add a little more quinoa in the future - up to 1 cup. Also, I didn't cook for the full hour - only about 25 minutes - and the peppers turned out perfect - a little soft yet still a little crunchy. Not mushy at all, which sometimes happens with stuffed peppers. Definitely making this again!
Fantastic! Quite hearty! Used shredded soy cheese, impressed my vegetarian and not vegan husband who usually craves some tofu, soy and TVP.
These are absolutely fantastic!! They freeze and reheat very well.
I just made these, and they are AMAZING. My husband was wondering why the recipe didn't include anything to make it spicy, but you don't need it at all! These are delicious as is. It was really easy too, and actually was the first time I ever made quinoa (I don't know how I went this long without quinoa, it has such a nice texture to it) Definitely going into regular rotation for dinner!
Don't know why I didn't try these sooner. Used fresh spinach, vegan pepper jack (Lisanatti Almond Jalapeno Jack Style from Whole Foods- it's gluten and soy free), and added some tabasco sauce to the mixture for a kick. Really delicious. Like others have noted these take quite a bit of time to prep.
These are fantastic! There are only two of us in the house, so my husband and I freeze about half of the filling for a quick weeknight meal later.
Maybe I missed out on a bunch of flavor, but I made the filling following the directions and steamed the peppers in the microwave. 4-6min in the microwave vs an hour in the oven.
Gloria, quinoa is a South American grain that was considered by the Incan Empire to be the 'mother of all grains.' I had to ask three employees of my grocery store if they had it before one knew what I was talking about. He pointed me to the organic / health foods aisle (near the rice and cous cous) where there were two varieties. The red quinoa variety is amazing in this recipe!!
An amazing recipe that I'll now be making regularly.
I added 1/4 cup fresh coriander and some hot sauce, and served it with a tbsp of tadziki on the side...
These are the best stuffed peppers we have ever had. Just enough heat from the pepper jack for a slight kick - even my 86 years young mother loved them! I followed the recipe exactly and really loaded up the peppers with stuffing. We will have these again and again.