Tuesday, September 9, 2014


I'm a fan of quinoa.  A BIG fan.  I really like to say the word almost more than I like eating it. 


Say it with me.  KEEEEEN-WAHHHHHHH.

It reminds me of my friend, Meredith.  I remember when quinoa started to become a "thing".   I had never heard of it and she was telling us all about it and how she had made a recipe or two with it. I remember balking at the price tag.  NO WAY would I spend $10 for a bag of....what was it anyway???  Rice??  Pasta??  

I started to look for it in the store and couldn't remember how to pronounce it.  




If I can't pronounce the dang thing, there's no way in heck I was going to eat it.  I'd try to remember how Meredith said it and she'd laugh thismuch when I'd ask her.  I can't look at quinoa without thinking of her...and I sorta love that because she's one of my most precious friends and thinking about her and her contagious laugh makes me smile.   


I've since tried quinoa and loved...errr, LOVE....it.  I really do.  It can be a little bitter, so I always cook it in chicken broth and add a few little spices to cut the tang.  I love that there are a MILLION ways to make it and it's packed full of protein and goodness. 


After posting such a sinful little snack yesterday, I knew I needed to add something redeeming today.  I find myself getting many of our dinners from one of my favorite food blogs, Damn Delicious.  If you haven't visited before, you should start.  After trying her Carnitas Avocado Pizza, I knew this dish wouldn't disappoint either...and I was SO right.  More so than I could've even imagined.


3 Cups cooked quinoa {which is about 1 cup uncooked}
1 (4oz.) can diced green chiles
1 Cup frozen corn
1/2 Cup black beans, drained & rinsed
1/2 Cup petite diced tomatoes
1/2 Cup shredded pepper jack cheese
1/4 Cup crumbled feta cheese
3 Tbsp. chopped cilantro
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder
Kosher salt & ground pepper, to taste
6 bell peppers, seeded & tops cut off

I know this ingredient list may seem like a lot, but it's not.  It's really not.  Especially when you see how easily it's all prepared.  Let's get started, shall we?!

Go ahead and make your quinoa according to package directions.  Like I said earlier, I like to cook mine in chicken broth instead of water.  I'll often toss in a little garlic & onion powder and a tiny bit of sea salt as well.  

Once your quinoa is ready, transfer it to a large bowl.  Now combine the quinoa with the chiles, corn, beans, cheeses, cilantro, & spices.  Pretty much everything except for the peppers.  Stir it all around until it's nice and mixed.

I don't know about you, but I think that looks amazing.  And it is.  

Now.  Let me just tell you that if you're so inclined, you can stop right here.  This "stuffing" is perfect all on it's own.  Since making this dish, I always have these ingredients on hand so that I can make a batch of the stuffing to keep and eat for lunch or any time I'm craving it.  It is unbelievable savory and delicious.

Now let's keep on with the recipe...

Cut the bottoms of your peppers so that they will lay flat in your baking dish.  I basically just shave off the bumps and they sit perfectly.  Cut of the tops, de-seed, and discard.  Fill the peppers with the quinoa stuffing and make sure you're generous with the filling.  You want as much of that goodness as you can fit inside.

We used red & green peppers...as you can see...and I definitely preferred the red.  They were both amazing, my palate just tends to prefer red a little more :)

Bake at 350 for about 25-30 minutes.  If you can wait that long.

This is the kind of recipe that makes me sad I didn't heed Meredith's advice and try quinoa sooner.  

At the request of Mr. Spouse, next time I make these I'll be adding shredded chicken to the stuffing.  He really enjoyed the meal...he had 3 peppers, for the love!!!....but he said it would've been a bit more satisfying with the addition of a little chicken.  


If you're completely opposed to quinoa, I think the flavors would really be a perfect pair with rice, too....but I'm sure you didn't need me to tell you that ;)  


  1. My husband would agree with yours.. it wouldn't be a meal without chicken. I'll definitely try this sometime!

  2. I love finding new ways to incorporate quinoa, because it's SO darn good for you!
    I have a recipe on my blog (under the recipes section) for One Pan Mexican Quinoa, and it is SUPER easy and mega flavorful!

    1. Aaaahhhh!!! Just checked this out, Jenn!! Y-U-M!!!! I've GOT to put this on my menu for next week!!!! Looks delish!