Good for him, right?
BUT, there is a bright side people.
I’m like master chef-reinvented. Booyeah.
Here, I present my own version of Stuffed Peppers!
I’m sure you heard about the quinoa hype, and I’m officially converted. It’s basically identical to brown rice on steroids. More protein, more fiber, tastes great, it’s pretty much amazing.
Top with cheese, sour cream, whatever suits your Vegetarian Mexican fancy!
- 2 T oil or butter
- half onion, chopped
- 2 cloves garlic
- 1/2 c quinoa, rinsed
- 1 c broth
- 1 can black beans
- 1 c corn
- 1 4 oz. can green chilies
- 2 tomatoes
- 1/2 t salt
- 1 t cumin
- bunch cilantro
- 4-5 bell peppers
- 1 8 oz. can tomato sauce
- 1 t cumin
- 1 t chili powder
- 1/4-1/2 t cayenne, to taste
- 1 t onion powder
- salt to taste
- garnish with cheese, sour cream, avocado
- Melt butter or add oil to saucepan. Add onion, garlic, quinoa, saute until fragrant, a few minutes. Add broth, bring to boil, simmer 5 minutes, turn heat off, let sit covered for 15 minutes.
- Mix with beans, corn, green chilies, tomatoes, cilantro, salt, cumin. Set aside.
- Cut tops off of bell peppers. Wrap with damp paper towels, place on plate, and microwave 2 minutes until slightly softened.
- Preheat oven to 375 degrees.
- Mix tomato sauce with spices, spread on bottom of 9x13 pan.
- Place peppers on sauce. Fill with quinoa mixture.
- Cover with foil and bake 30 minutes.
- Top with preferred garnishes.
PRESSURE COOKER: Prepare filling as directed, fill bell peppers. Set peppers on steamer rack, then add 1 c water to pot. Steam peppers on vegetable setting for 10 minutes with natural release. Garnish as desired. If you don't have a steamer rack, you can roll up balls/discs of foil to act as a pedestal for the peppers so they are not sitting in the water and are elevated to steam.