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.

Cheesy Quinoa - total time 50 minutes

I have been hearing a lot about quinoa lately.  It is probably one of those 'superfoods' that will be popular for a year or so, and then slowly fade into the grain isle.  It is healthy though... full of protein, fiber, and even calcium... and smells good when it is cooking.  Here is a recipe (maybe not the healthiest quinoa recipe with all the cheese) which tastes like something between mac 'n cheese and cheesy potatoes.


1.5 cup quinoa, rinsed
1 cup milk (I used mostly soy milk with a splash or cream)
1.5 cup shredded cheddar cheese
2 cloves of garlic, minced
1 egg
1 tomato, diced
.25 cup grated parm
red pepper flakes, salt & pepper
panko bread crumbs


1. Preheat oven to 350 degrees.  Rinse quiona, then cook according to package.
2. Saute tomato in olive oil, salt, and pepper.
3. Stir in a little of the cooked quinoa and the cheese together at a time.  Stir in tomatoes, minced garlic, milk, and egg.  Pour into casserole dish, sprinkle panko and parm on top.  Put in oven for 25 minutes and serve!