Stuffed Peppers with Quinoa

I made stuffed peppers last night with a little healthier spin on them.  Have you ever tried quinoa?  Pronounced KEEN-wah.  Quinoa is a gluten-free ancient grain originating from South America.  It is a very good source of protein, fiber, B vitamins, and iron.  Quinoa can be substituted for rice in a variety of recipes to make them healthier.  You can also reduce the portion of meat in the recipe, if you choose, due to the high protein content. 

Uncooked quinoa is a tiny round seed about 2 mm in diameter.  Some quinoa comes pre-rinsed.  If not simply rinse it under running water in a strainer for a minute or two to wash off the coating that is naturally on it.  If it's not rinsed your quinoa will taste like soap.  It cooks up similar to rice, with one cup quinoa to 2 cups of water, but only needs to cook for 15 minutes.  It will be tender, but still chewy, and a white spiral-like thread appears around each grain. 

Stuffed Peppers - serves 6 - modified recipe from Emeril Lagasse

6 large bell pepper, green, yellow or red with tops cut away and seeds removed
2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped bell peppers (the edges of the tops you cut off earlier)
1 cup ground meat, such as turkey, pork, or beef or a combination
1/2 cup diced baby portabello mushrooms (optional)
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves, or about 1 tablespoon dried
3/4 teaspoon salt
1/2 teaspoon pepper
pinch red pepper flakes
2 cups cooked quinoa, rice, or other grain
8 - 15 ounces tomato sauce
water

Pre-heat oven to 350 degrees F.  Get your quinoa or rice going first, so that will be finished by the time you need it. 

In a large pot of boiling water, parboil the peppers until just tender, 2-3 minutes.  Remove with tongs or a slotted spoon and allow to dry.  I placed mine right in the baking dish now, so I can skip the little extra water normally added to the dish when baking later.

In a large skillet, heat the oil over medium-high heat.  Add the garlic, allow to brown slightly, then add the onions and chopped peppers.  Cook, stirring occasionally, until soft, about 3 minutes.  Add the meat, parsley, mushrooms, and seasonings.  Cook until meat is browned, breaking up lumps, about 6 minutes.  Drain off fat if necessary.  Add quinoa and tomato sauce, stir well, remove from heat, and adjust seasoning to taste, if needed.

Stuff the bell peppers with rice mixture and place in a baking dish.  Bake until peppers are tender and filling is heated through, 20-30 minutes.  When done, remove from the oven and allow to rest for 10 minutes before serving, if you keep your kids away long enough.  That didn't happen last night.  Enjoy!  Leftovers taste even better the next day.