If you’ve tried stuffing bell peppers and found the process tedious, or the peppers get too soft or not soft enough, this recipe is for you. Until I ran across the precursor for the recipe below, I had stopped making them. Too much effort yielding a so-so result is not a good formula for me. I want (relatively) easy and super yummy!
My stuffed peppers are of course made without meat or cheese, and to be honest, I can’t remember how the meat- & cheese-filled peppers taste. I am willing to bet that you will absolutely love this recipe, though, if you are a fan of Southwestern cuisine.
Are they healthy? You bet. The bells are loaded with antioxidants and Vitamin C, with good amounts of Vitamin A, B6, folate, fiber, and potassium. According to The World’s Healthiest Foods website, the nutrients in bell peppers are shown to reduce oxidative stress, and can thereby reduce your risk for heart disease and blood sugar issues.
As for quinoa, according to Dr. Josh Axe, a functional medicine practitioner & clinical nutritionist, it is considered one of the healthiest foods on the planet. It also has a mother load of nutrients, including protein, fiber, essential fatty acids, tons of minerals, and antioxidants. It has been shown to support bone health, staving off osteoporosis, which is so common among older adults (especially women.)
What’s more, both bell peppers and quinoa support weight loss. So what are you waiting for? Let’s get to cooking!
The inspiration for this dish came from a recipe by Jordan Cord at thefitchen.com. Thanks, Jordan!
Yield: 5-6 servings
Ingredients (Use all organic and/or GMO-free if possible)
2 cups water
1 cup uncooked red or tri-colored quinoa, rinsed well
1 medium onion, diced
1 can diced tomatoes
2 green chilis, seeds removed & diced
1 tsp salt
1 tsp paprika
1/2 tsp chipotle powder
1 cup frozen corn, defrosted by running under cold water a bit, drained
1 cup small-diced zucchini
5-6 bell peppers, various colors, tops removed & reserved; seeds &
ribs removed & discarded
A little avocado oil for the baking pan (or line with aluminum foil)
1 tbsp fresh lemon juice
1/2 cup fresh cilantro leaves & stems
1 small garlic clove, chopped
1 tbsp olive oil
1/8 tsp salt, or to taste
3 tbsp water, or as needed for sauce consistency
Place the first 8 ingredients into a medium saucepan. Bring to a boil, cover, and reduce to a simmer for about 8 minutes. Stir in corn & zucchini. Replace lid & cook another 5 – 6 minutes, or until all the water has been absorbed. Remove from heat and set aside.
Heat the oven to 415 F. After removing the stems, small-dice the bell pepper tops reserved earlier. Stir into the quinoa mixture. Stuff each pepper with the mixture and place upright on a lightly-oiled baking pan. Bake for 30 minutes.
In a small blender or food processor, add the final 7 ingredients. Whirl into a smooth sauce, adding more water and salt to desired consistency & taste.
After removing the baked peppers from the oven, top with the sauce, squeezed through the snipped corner of a plastic food storage bag to make it really pretty!
I like to serve these with thickly-sliced cremini mushrooms that have been sautéed for a few short minutes in olive oil & fresh garlic, with a sprinkling of chili powder, salt, & crushed red pepper. Enjoy!