Keep calm and eat these flavorful quinoa-stuffed peppers

8 months ago


If you haven’t tried quinoa (pronounced as “keen-whah”) yet, you are definitely missing out. Not only is it delicious, it is also packed with antioxidants plus essential vitamins and minerals such as calcium, lysine, B vitamins, iron, and folate. Dubbed the “gold of the Incas”, quinoa contains more protein than any grain or seed. Since it’s gluten-free, it doesn’t cause bloating and is easily digested by the body.


Makes 4 servings

1/3 cup Dried quinoa
2/3 cup Water
2 Tbsps Olive oil
1/4 cup Onion, chopped
2 tsp Chopped garlic
1 Tbsp Onion powder
1 tsp Ground oregano
1tsp Cumin
1/2 tsp Spanish paprika
1/4 tsp Cayenne pepper
250g Ground beef sirloin
1/2 cup Tomato sauce
1/4 cup Whole kernel corn
½ tsp Salt
2 tbsp Chopped cilantro
4 large Green bell peppers (tops and seeds removed, sliced in half lengthwise)

1. Place the quinoa in a fine mesh sieve and wash it under cold water for a few seconds.
2. Boil 2/3 cups of water in a small saucepan and add the quinoa. Turn down the heat and bring the liquid to a simmer.  Cover and cook the quinoa for 15 minutes. Set aside.
3. In a casserole, boil the green bell peppers in water for five minutes. Drain and set aside.
4. In a non-stick skillet, heat the olive oil. Add the onion, garlic and cook until fragrant.
5. Add the onion powder, ground oregano, cumin, paprika, and cayenne pepper. Cook for 30 seconds. Stir in the beef and cook until browned.
6. Add the tomato sauce, cooked quinoa, corn and salt. Sauté for two minutes. Turn off the heat and mix in the cilantro.
7. Stuff ¼ cup of the quinoa filling into each bell pepper halve.
8. Arrange the peppers in a single layer on a baking sheet lined with parchment paper and bake at 350°F for ten minutes.

Cook these cool quinoa creations:

Quinoa Breakfast Bites

Quinoa and Lentil Tabbouleh


Healthy meals for you to indulge in:

Turmeric Basmati Rice with Pine Nuts

Ginataang Gulay with Turmeric

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