Stuffed Quinoa Peppers
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Ever since I became vegetarian I have not eaten stuffed quinoa peppers, and it has been 6 years.  The recipe my mom used to make included ground beef, white rice, onions and one can of Campbell’s Tomato Soup.  Now, being vegetarian, of course the beef is out.  However, I also improved the way I was eating so the can of tomato soup would be out too.  The white rice would be easy to replace with brown, and onions are onions, but I did not feel like stuffing peppers with rice and onions.  Every recipe I found at first had fake “meat” or lentils and I did not like using fake meat (I try to not have too much since it is processed anyway!) and at first I had a hard time with lentils, so I eventually gave up.  Now a few weeks ago, using Pinterest, I came across a few vegan stuffed pepper recipes.  I tried one which, to me, had real nutritional value.  It is so simple that I wonder why I did not think of it myself, but as usual, I twisted it a little…  so here’s my recipe!


1 cup quinoa
4 bell peppers seeded
1 chopped medium onion
2 cloves garlic finely chopped
8 oz mushrooms thinly sliced
frozen corn to taste
2 tbsp olive oil
Mexican salsa


Cook quinoa
In a pan, heat up the olive oil, and then add onions, garlic and mushrooms untill slightly brown.
Add remaining ingredients and cook over medium heat for about 20 min.
Fold quinoa into mixture.
Fill the bell pepper.
Put in oven at 325F for 35 minutes.

Now the quinoa mixture makes WAY too much.  In the original recipe, she fills the pepper and then the space around them with the mixture.  Since I only was feeding 3 people and I did not want to have left over peppers that already went into the oven (they may become to soft), I did not do that.  Instead, I used half of the mixture for my peppers and froze the left to use another time.

This was delicious and I can’t wait to use the left over next week.

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