Quinoa-Stuffed Bell Peppers

My jeans are telling me that it’s time to stop eating so much refined sugar, white flour, and red meat.  And when they tell me things like that, I listen.  

Our move to Thailand was pushed back a week because my husband got really sick, so for our last week in the US I’m loading up on whole grains, good fats, and vegetables.  This recipe fits the bill perfectly.  Quinoa is my favorite whole grain because it’s versatile and cooks quickly.  A little feta is thrown in for good measure and great flavor.  And stuffed peppers just look so nice and well-presented!

(Adapted from Delicious Living)
3 medium bell peppers (any color works – but red is my favorite)
1 cup quinoa, well rinsed and drained
2 cups water
2 tablespoons olive oil
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced
1/4 cup pine nuts
1 teaspoon ground cumin
1 small zucchini, chopped
a nice handful of spinach leaves, sliced thinly
2 tablespoons chopped fresh oregano
1/4 teaspoon sea salt
4 ounces crumbled feta cheese

Bring a large pot of water to a boil. 

Cut the peppers in half lengthwise and remove the seeds and veins
When water boils, submerge bell peppers and simmer for about 5 minutes. Drain in a large colander, or set upside down on paper towels.

Combine quinoa and water in a medium saucepan; bring to a boil, reduce heat, cover, and simmer for 15 minutes.
In a large skillet, heat olive oil over medium heat. 
Add onion and garlic; stir for 5 minutes. 
Add pine nuts and cumin and stir for 1 minute, then add zucchini, spinach, oregano, and salt. Stir for 3 minutes, then remove from heat and add cooked quinoa and feta cheese.

Preheat oven to 425°. 

Set peppers in a large rectangular baking dish coated with cooking spray or lined with parchment paper.
Fill each pepper with quinoa mixture.
Bake for 20 minutes. 
Serve warm.


13 Responses to “Quinoa-Stuffed Bell Peppers”

  1. 1 Shayne January 6, 2009 at 3:30 pm

    SO pretty! I wonder if I could get my husband to eat this.

  2. 2 Joelen January 6, 2009 at 4:04 pm

    Thanks for posting this as you’ve reminded me of the lonely box of quinoa I have in my pantry. I need to use it soon!

  3. 3 KMAYS January 6, 2009 at 4:16 pm

    This looks like a great meal post-holidays.

  4. 4 Cara January 6, 2009 at 5:02 pm

    These look so good…I wish I could get my husband to eat peppers! Looks like a good meal for a night I’m solo dining! Hope your husband feels better soon so you can get your big move done!

  5. 5 Colleen January 6, 2009 at 5:23 pm

    I’ve never tried quinoa but this looks like a great starter recipe (especially to introduce it to my husband)!

  6. 6 Stephanie January 6, 2009 at 6:03 pm

    Those look gorgeous! Hope your husband feels better and good luck with your big move!

  7. 7 Maria January 6, 2009 at 7:07 pm

    I love the filling you used! Looks fantastic!

  8. 8 That Girl January 6, 2009 at 7:21 pm

    I like the way you stuffed your peppers. I cut them the other way, but this way looks far more stable!

  9. 9 Jeena January 6, 2009 at 8:35 pm

    Great blog!

    I love quinoa it looks gorgeous in your stuffed peppers recipe. 🙂

  10. 10 Tara January 7, 2009 at 4:42 am

    Love this! Easy and healthy! Thanks so much! Hope your husband is feeling better!

  11. 11 Lisa January 7, 2009 at 4:07 pm

    This looks so nutritious!!

  12. 12 Vera January 7, 2009 at 8:12 pm

    My jeans are telling me the same! And I keep ignoring them 😦
    The dish is fabulous! Happy New Year, Cate! I hope your husband will feel better soon.

  13. 13 Mōsh January 12, 2010 at 7:17 pm

    Easy to prepare. I’m a big quinoa fan and really enjoyed this dish. The goat cheese adds the right tang. Immediately popular with my other half too. I added a sprinkle of shredded mozzarella to the tops before baking to help bind and not add too much contrasting flavor.

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