A recipe, y'all!

I am not a chef by any means... but sometimes I do surprise myself. I was perusing Pinterest the other day and stumbled upon Quinoa Stuffed Bell Peppers. They looked simple (this is key for me to spend any time in my kitchen) and delicious. I had heard people talk about quinoa (pronounced: keen-wa) but had never thought to cook with it. It is LOADED with all kinds of goodness that will surely leave you feeling full.

We paired these with chicken off the grill last night for dinner. Daylight saving time is PRIME TIME for action on the Big Green Egg. This is a before picture. Not much difference in the look after they are cooked. They were awesome. I will say, the bell pepper (to ME & my husband will agree) is more for presentation. But if you like to eat bell pepper, go for it!

The link to the actual recipe can be found here. And below is the recipe with my minor tweaks. Husband loved this and has asked that we incorporate it more! I suggest you do too!

{Side note: I do not cook with a lot of herbs in my kitchen...so when something calls for just a tsp of an herb or spice and I don't have it...I leave it out. I don't like to pay $6 for a small thing of herb/spice to only use it in my kitchen for that one recipe.}

Ingredients

• 3 cups cooked quinoa (BE SURE TO READ THE PACKAGING Only 1 1/2 cups dry creates 3cups cooked!!!)
• 1 (4-ounce) can green chiles
• 1 cup corn kernels (I forgot these at the store..will add next time!)
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup petite diced tomatoes
• 1/2 cup shredded pepper jack cheese (I would have added more. I LOVE cheese.)
• 1/4 cup crumbled feta cheese (Sounds wierd but it is delish. Will add more next time.)
• 3 tablespoons chopped fresh cilantro leaves (Left out.)
• 1 teaspoon cumin (Left out)
• 1 teaspoon garlic powder (I used minced garlic because it is what I had on hand.)
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder, or more to taste
• Kosher salt and freshly ground black pepper, to taste
• 6 bell peppers, tops cut, stemmed and seeded

Instructions

• Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
• In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
• Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
• Serve immediately.

And here are come fun facts about it!

courtesy

Happy Eating y'all!!

xoxo,

Haley