Thursday, January 21, 2010
Food: Quinoa Stuffed Bell Peppers
I cooked up some quinoa a couple nights ago which was completely uninspired. In an effort to redeem my cooking abilities I decided to take make these stuffed peppers with the leftovers. The recipe below is adapted from this recipe I found on Allrecipes.com.
2 cups veggie broth
1 cup uncooked quinoa
2 red bell peppers, halved and seeded
1 tablespoon olive oil
1 medium yellow onion, diced
1 teaspoon dried basil
2 cloves garlic, minced
1 teaspoon 21 Seasonings Salute
ground black pepper, to taste
1 tomato, diced
1/2 cup crumbled feta cheese
-Preheat oven to 400 degrees F. Lightly grease a baking sheet.
-Rinse quinoa then prepare (according to package) with veggie broth, set aside.
-Place the peppers, cut-side down, on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
-While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, 21 Seasoning Salute, garlic and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the non-fat feta cheese, and spoon the mixture into the pepper halves.
-Return to the oven for 5 minutes. Serve immediately.
This dish turned out so good! So much flavor. In fact, Farilla referred to it as a meal good enough to serve to guests! Aww, thanks honey! Worth noting, the listed spice measurements are just estimates. I highly suggest adding all the seasonings to taste. Fortunately we had a little leftover quinoa so tonight I'll be stuffing some marinated Portabella mushroom caps. Mmmm.