Super Food Main Dish……
I can’t believe that it is only Wednesday. It seriously has felt like Friday since 4:30am on Tuesday morning. If your week is looking anything like mine it is looking crazy, upside down, and jam packed with schedule disrupting appointments. (Yes, I’m serious about a routine schedule 😉 ) With school starting on Tuesday, photos not cooperating, and other appointments later in the week, I am already behind. I don’t know how it is possible, but I am. So, in saying that, if you have a busy week, for whatever reason, I am sure that you would love a recipe that is easy, filling, and tastes amazing!
When I think of an easy meal I think of a one pot meal. That is essentially what this is. I took an old favorite, that when I was a kid was filled with ground beef, rice, and tomato paste, and turned it into a super food main dish star. Up until this point I’ve never really been a quinoa fan, but it is absolutely the star in this dish. This turned out with such amazing flavor that I ended up eating the leftovers COLD! (I picked it up and didn’t even use a fork!) Talk about food on the go!
You are going to love this bit of information! These peppers aren’t just lightly piled with the filling. It is pressed into every corner of the pepper and heaped. And what is that going to cost you nutritionally? Wait for it…..
177 calories ½ pepper
2 grams of fat
10 grams of fiber
23 net carbs
9 grams of protein
607 mg of Potassium and over 100% of you DV of vitamin A and C!
You can’t beat that!
Just a few tips. If you batch cook like I do you should already have extra black beans and quinoa. 😉 If not feel free to use canned black beans. Quinoa is fairly quick cooking, but I found that it cooks down pretty fast sometimes, so if it doesn’t corkscrew, or get its little tails, add an extra ¼ cup of vegetable broth to finish it up. I can’t stand cutting up onions, while I love the taste I don’t like the smell on my hands, and my husband doesn’t care for the smell in the house, so I just use frozen. (Save some time too.) And last but not least, feel free to use any color of pepper that you prefer. I prefer orange bells, but for some reason they are really expensive. Green peppers were on sale, and I’ve become accustomed to their taste, so green is what I chose. Whether you decide to use dry or canned beans, green or red peppers, fresh or batch cooked quinoa, sit back, relax and enjoy!
What is your favorite stuffed pepper filling?
Kale, Black Bean, & Quinoa Stuffed Peppers
By Angie Gouchenour
1 large bell pepper cut in half and carefully cored (Try to leave as much of the end as you can to keep the filling in.)
1 Tablespoon Vegetable broth
½ cup chopped onion (I used frozen)
1 cup kale chopped small (Just the leaves)
½ cup tomato chopped small
½ cup cooked black beans (I cooked mine from dry. You can use canned)
½ cup cooked tri colored quinoa (Cook according to package directions in veggie broth. See note above)
1/8 teaspoon salt
½ teaspoon garlic powder
1/16 teaspoon ground black pepper
½ teaspoon paprika
1 Tablespoon Italian breadcrumbs
Preheat oven to 375’
In a medium skilled add the veggie broth and onion and sautee until the onions are soft
Add in the kale, tomato, black beans, quinoa, and seasonings cook for about 5 minutes until the kale wilts
Place the prepped bell pepper in a shallow dish with sides and split the filling evenly between the two sides pushing it into all the peppers nooks and crannies
Sprinkle half of the breadcrumbs over one stuffed pepper and repeat with the other side
Add 1/8 cup of water to the bottom of the pan, cover, and cook in the preheated oven for 25 minutes
Remove the foil and broil on high for 3 minutes (keep an eye on it) until it is golden brown
Remove from the oven and serve