Get Stuffed: Quinoa Bell Peppers

Get Stuffed: Quinoa Bell Peppers

At this age, cooking is difficult. You lack time and motivation along with people to cook for. Combine this with a small kitchen, lack of appliances, and limitied funds and the difficulty just increases. You see these elaborate recipes on pinterest that are supposed to be “quick and easy” yet you end up a hour later with some kind slop that looks anything but appealing. Well here is a little truth behind the cook, I have a REALLY nice camera. It is the closest thing I have to a child at the moment, and I’m completely in love with it (future blog post to come on this). I also spend time making my food look a certain way. For every picture you see there is about 100 that didn’t make the cut. Even then, my pictures are nothing compared to the top foodie blogs, but one day I’ll get there.

Cooking takes practice. Before a few year ago I could barely manage pasta. When I first started cooking, my food was at best okay. The amount of times I tried to create some ellaborate recipe and ended up throwing it out is endless. Over time, you learn and adapt certain techinques. My best advice is to keep on keeping on. I still have SO much to learn and I love every second of it. Learning from others is the quickest way I think I have expanded my creativity in what to make.

img_3315This recipe is ACTUALLY quick and easy. I guarentee that you have most of these items in your kitchen already so no need to make an extra trip to the grocery store. You can also add in whatever you like to them! You wanna eat an animal? Sure add it in! You want to add cilantro because it is the best thing on earth? Do it. You basically just mix everything in a bowl, stuff that lil pepper, and pop it in the oven. Best part is these peppers look fantastic and require minimal amount of work.

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Quinoa Stuffed Peppers
Serves 2 peppers cut in half

  • 1 1/2 cup low sodium vegetable broth
  • 1/2 cup quinoa
  • 1 tbsp curry powder
  • 2 tbsp garlic powder (or diced garlic)
  • 2/3 can black beans
  • 2 tbsp salsa
  • 1 tbsp unrefined coconut oil
  • 1 chopped zuccini
  • 1 ear of corn
  • rosemary
  • salt and pepper to taste
  • feta cheese (optional)
  • avocado slices (optional)

1. Preheat oven to 375 then cut the bell peppers in half long wise, you should have 4 halves. Rub the coconut oil over the bell pepper
2. Cook quinoa as directed. While it’s cooking, combine all other ingredients besides avocado and feta in a mixing bowl
3. When quinoa is cooked add to the bowl and mix everything together
4. Stuff the peppers with mixture, save whatever is leftover
5. Place peppers in oven and cook for 30 minutes. Top it off with avocado slices and feta