I am obsessed with quinoa, I am always looking for ways to use it creatively. Belonging to a local CSA and with my small garden there is no shortage of vegetables in my house. This recipe came to me while trying to figure out what to do with some left over quinoa I had in the fridge (I usually make a big batch of quinoa weekly and freeze). This is a healthy way to get the flavors of Mexican food but not the guilt. Feel free to change it up as you can add chicken, pork..etc. I also like to serve over arugula.
Mexican style stuffed bell peppers
4 bell pepper
2 cups cooked quinoa
1/2 cup cooked or frozen corn
1 cup grilled chicken breast ((optional))
1/4 cup minced cilantro
1/2 tbsp cumin
1/2 tbsp chili powder
1/2 tbsp paprika
1/4 cup hot sauce ((optional))
1 cup Mexican blend shredded cheese
1/2 cup cup plain Greek yogurt
Slice the tops of bell peppers off and remove seeds and membrane. You can discard the tops or dice up and add to quinoa mixture. Set aside hallowed out peppers.
Mix ingredients 2-9 in bowl and combine well.
Stuff peppers with quinoa mixture
Stand peppers in oven safe dish and add about an inch or two of water in bottom of dish