Quinoa Stuffed Peppers

My is one of my most well-used cookbooks.  Whenever I want some healthy-ish and veggie or grain laden I check it out.  The other day I was consumed with the idea of making stuffed peppers.  It’s not like I had ever really eaten a stuffed pepper before but in general I like vegetables stuffed with stuff.  I had remembered seeing this recipe in the Whole Foods and figured that now would be as good a time as any to go ahead and make some stuffed peppers.

What drew me to this recipe in general was that it seemed really hearty.  I’m a sucker for grains and things smothered in tomato sauce and topped with cheese.  Really, a win-win situation.  This one didn’t disappoint.  I loved the addition of pumpkin seeds, kind of random but totally a winner.  Part of me wanted to add something else to the filing but I wasn’t sure what.  Maybe something else with a bit of a crunch to it?  Not sure.  I just thought it could be a tad more substantial.  I think in the end I ate three halves.  I suppose if I weren’t being all healthy and vegetarian-like I could have used this as a side dish for an animal-based dish.  It would be nice with a chicken cutlet I think… if you’re into that sort of thing.

Mushrooms!  I think mushrooms would have been a great addition.  That just occurred to me.  Maybe some sauteed portobellos or something wonderful like… or a mushroom medley.  Yum.

Rating: ***1/2 (our of 5)

QUINOA STUFFED PEPPERS
(from Whole Foods Cookbook)

2 c. water or vegetable stock
1 c quinoa, well rinsed and drained
2 large red peppers, halved and seeded
2 large green peppers, halved and seeded
Olive oil for spraying peppers and casserole dish
Salt to taste
½ tsp cayenne pepper

The Stuffing:
2 ½ tbsp. olive oil
½ med. Onion, finely diced
1 carrot, finely diced
2 stalks celery, finely diced
½ c. shelled pumpkin seeds
2 cloves garlic, minced (1 tsp)
½ tsp cumin
1 tsp chili powder
1/8 c finely chopped fresh oregano
1/8 c finely chopped fresh basil
Salt to taste

Vegetable oil for spraying casserole dish
½ c water or vegetable stock

In a saucepan, bring the 2 c water to a boil, add the quinoa to it, and simmer on low heat with the saucepan covered. Cook the quinoa until the liquid has evaporated and the quinoa is very tender, about 30 minutes. Set the quinoa aside (this may be cooked up to 2 days ahead).

Preheat oven to 400. Spray pepper halves with the oil and season with salt and cayenne pepper. Place the peppers on a baking pan and bake for 15 minutes, until softened a little.

To prepare the stuffing:  Heat the olive oil in a pan and sauté the onion, carrot, celery, pumpkin seeds, garli, cumin, and chili powder for 3-4 minutes, until the vegetables begin to soften and become lightly browned. Add the cooked quinoa, oregano, and basil to the vegetables and continue to sauté for 1 more minute, until all ingredients are well blended. Salt to taste.

Fill each pepper half with even amounts of the quinoa filling, and place them in a lightly oiled ovenproof casserole dish. Add the ½ c. water to the pan. Cover the dish with foil and bake for 20-25 minutes, until the peppers are tender.
(from Whole Foods Cookbook)