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Maya Kitchenette

Southwestern Quinoa Stuffed Peppers

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Cuisine: Southwestern
Calories: 235
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked quinoa refer to notes
  • 1/4 cup corn kernels
  • 1/4 cup canned black beans drained and rinsed
  • 1 jalapeno - seeds removed and diced
  • 1 small tomato - diced
  • 1/4 cup crumbled feta cheese
  • Chopped fresh cilantro leaves
  • 1 clove garlic minced
  • 1 onion minced
  • 1/4 teaspoon chili flakes/cayenne
  • Salt and freshly ground black pepper to taste
  • 15 small peppers or 6 bell peppers
  • 1/2 cup Mozzarella cheese for topping

Method
 

  1. Preheat the oven to 170 degrees Celsius.
  2. Cut the peppers into halves and remove the stems and seeds.
  3. If using a bell pepper, cut the top off the pepper and remove the seeds.
  4. In a non stick pan, drizzle 1 teaspoon of olive oil and saute onion, garlic and jalapeno. Saute for 2 minutes and add a good pinch of salt.
  5. Add in quinoa and cook for a further 1 minute.
  6. Mix in chili flakes.
  7. Add black beans and corn. Season it with pepper.
  8. Turn off the fire and let the filling cool down a bit.
  9. Once it cools down, mix in crumbled feta and chopped cilantro
  10. At this point, you can taste the filling.
  11. Add some salt if required.

Notes

Simple Quinoa Recipe
Ingredients:
1 cup quinoa (white or golden, red, or black)
1 tsp Olive oil (optional)
2 cups stock (vegetable or chicken)
Salt and pepper to taste
Method:
Measure out 1 cup quinoa and 2 cups stock.
Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cold water.
Rub and swish the quinoa with your hand while rinsing
Rinse for at least 2 minutes under the running water. Rinsing the quinoa well would remove the natural coating that usually makes the quinoa bitter.
Drain the quinoa.
Heat a drizzle of olive oil in the saucepan over medium-high heat and add the drained quinoa.
Cook for about 2 minutes.
Add in stock and salt. Cover and cook for 15 minutes, checking every now and then.
After 15 minutes (the water would have all evaporated by now) turn off the heat and let the pot stand for 5 minutes, covered.
Fluff the quinoa gently with a fork.
Your quinoa is now done!
*1 cup of raw quinoa yields 3 cups of cooked quinoa