Quinoa seems to be my new best food friend. That’s because it’s my rice substitute and works for my strict diet. I used onions in this recipe though shallots work fine too, if onions don’t work for you. It’s quick and easy and can be both a side dish or an entrée. Just use larger bell peppers and double the recipe if you want to make these for your dinner.
2 small bell peppers
1/2 cup quinoa
1 cup water for cooking quinoa
1 extra bell pepper – chopped
1 small onion – chopped
small amount of shredded Parmesan cheese for topping
Preheat oven to 350 degrees.
Cook up your quinoa – boil 1 cup of water for each 1/2 cup of quinoa for 15 minutes, covered. While this is cooking, chop up your extra bell pepper (red, green, yellow, doesn’t matter) and your onion. Cut the tops off of the bell peppers you want to stuff. Once your quinoa is done cooking, add the chopped bell pepper and onion then juice your lime. Stir it up and stuff the peppers! Bake them in the oven for 25 to 30 minutes (a bit longer if you used larger peppers). Then top them off with a bit of shredded Parm and enjoy!
That’s it! Simple, tasty and easy! You can spice this dish up by adding some cayenne or Tabasco, add some different veggies too! I love a good Yellowtail red wine with my peppers and to serve it up beside a nice fish or chicken dish.