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Stuffed Peppers revisited with Quinoa - total time 40 minutes

If you haven't tried quinoa yet, it is definitely worth trying!  I was a little apprehensive at first and thought it was just another super food fad, but I actually love the flavor.  Plus, it is packed with nutrients; protein, fiber, calcium, etc.  Great for vegetarians!  An easy substitute for any recipe that has rice or couscous... and cooks just as easily.

I have posted a stuffed pepper recipe before, but wanted to try it again with quinoa.  I think I like it with quinoa better... not as messy as couscous and more flavorful than most rice.  Stuffed peppers are easy to alter for each eaters' tastes... like here, mine is packed with summer veggies from the garden and his is spicy with ground turkey.

1 cup quinoa
2 bell peppers, halved
1 onion, chopped
.25 cup cream cheese
4 slices of cheese
1 egg
salt & pepper
ground turkey, tomatoes, jalapenos, zucchini (optional)

1.  Preheat oven to 350 degrees.  Cook quinoa according to package (usually rinse and simmer in 1.5 parts water to one part quinoa).  Cook any meat.
2.  Prepare casserole dish with halved peppers.  In a separate pan caramelize onions (I added my tomatoes too).  Combine chopped veggies, onions, quinoa, meat, cream cheese, egg, and spices/herb in a mixing bowl.  Pack mixture into each bell pepper.  Place cheese slice on top of each pepper.  Bake in oven for 20 minutes.


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