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Recipe: Spicy Quinoa-Stuffed Peppers
I admit it. I’m lazy and messy. Thee mere thought of forcing gobs of unruly stuffing into tall, wobbly-bottomed peppers is an open invitation to Murphy. But, I got smart, knocked the suckers on their side and stuffed them full without so much as an “oops.” Anyone who’s grappled with a towering stuffed pepper will thank me for this culinary cheat. There’s no embarrassing spillage in the kitchen. And at the table? Hungry eaters can dig in without drafting a plan of attack that involves advanced physics and an extra limb. Nope. Just grab your knife and fork and dig in. As a bonus, the shallow version cooks faster. Everybody wins. Except Murphy. With fall in full swing and a bounty of big, sweet, inexpensive peppers at hand, I’m sharing my stuffed pepper tips with Kyle Christie (no relation). Tune in to Kitchener’s CTV News at Noon if you can. There’ll be not-so-deadly nightshades, oh-so sharp implements and the ever-present danger of spillage. And that’s before I even reach the studio. To demonstrate the versatility of stuffed peppers, I made a Southwestern filling. With quinoa, black beans and cheese, they’re practically a meal in themselves. Having had my share of carb-heavy vegetarian holiday meals, I know I would be thankful for a protein-rich, meatless alternative — even if it isn’t exactly traditional. Don’t like peppers? Zucchini makes a fine alternative. Just be sure to scoop out the seeds. This gets rid of the tough bits and creates a hollow to hold the filling. Okay, zucchini’s not quite as pretty, but it tastes just as good.
Spicy Stuffed Peppers Serves 4 as a main, 8 as a side In a large saucepan, over medium-high, heat: 2 tbsp canola oil Add to hot oil and cook until soft (about 5 minutes): 1 onion, finely chopped 1 large stalk celery, finely chopped When the onion and celery are soft, add: 2 tbsp chili powder (or 1 tbsp chili and 1 1/2 tsp chipotle powder) 1 tbsp cumin 1 tsp oregano 1 tbsp fresh garlic, minced Saute for 1 minute. Then add: 1 10-oz package of cooked spinach, thawed and squeezed to remove moisture 1 28-oz tin diced tomatoes, drained Cook for 5 minutes to remove a bit of the excess moisture. Stir in: 1 can black beans, rinsed and drained 3/4 cup uncooked quinoa 1 cup frozen corn 1/2 cup grated carrots 1 1/2 cups water Cover and leave on medium-high heat until the ingredients come to a boil. Reduce the heat and simmer until the quinoa is done, about 20 minutes. Stir in: 1 cup grated cheese (a spicy jalapeno Jack or TexMex mix is good) generous grind of freshly ground pepper salt to taste Preheat the oven to 375F. While the oven heats, wash: 4 large sweet peppers (any colour) Cut them in half lengthwise. Remove the ribs and seeds. Fill each half with the hot quinoa mixture. Place stuffed peppers in a baking dish or roasting pan. Cover with foil and bake for 25 to 35 minutes or until the peppers are beginning to get tender. You want them cooked but not falling apart. Sprinkle each half pepper with: 1 tbsp grated cheese (1/2 cup) Bake uncovered for another 5 minutes or until the cheese melts and begins to bubble. Remove from oven and let cool 5 minutes before serving. So, what do you think of the new recipe format? Easier? Harder? Makes no difference? Let me know or I’ll keep doing it.  related searches : Recipe
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