Everything But The Kitchen Sink Stuffed Peppers

7 09 2011

I hope you all got a chance to read Dorothy’s post about healthy eating habits in her home! I (Steph) definitely hope to (someday) incorporate those into my family’s routine 🙂

In the spirit of healthy eating, I’m going to share a veggie-tastic recipe that you can serve the whole family. If you like stuffed peppers, then you’re going to love my take on them!

Everything But The Kitchen Sink Stuffed Peppers


4 green bell peppers
½ red onion
2 cloves garlic
1 small straighneck squash, sliced into 1/8 inch thick half moons
1 ear sweet corn, cut off the cob
1 can fire roasted tomatoes
1 can black beans, drained
1.5 cups prepared quinoa
½ Tbs cumin
1/8 tsp chili powder (or to taste)
1.5 cups shredded cheddar cheese
salt + pepper

How to:

Preheat the oven to 350 degrees.

Prepare your quinoa. Follow the instructions on the box, or add 1 part quinoa to 1.5 parts water (some recipes call for a 1:2 ratio, and others call for 1:3, but I’ve found that 1:1.5 works too). Bring the water to a boil, and cover. Reduce the heat and simmer for about 15 minutes, or until all the liquid is dissolved. When cooked, remove from heat and allow to cool slightly.

Steam the green peppers. This should only take a few minutes; don’t over cook them, or they’ll be mushy and flop.

While the quinoa is cooling, saute onions and garlic. Add the squash, and saute until cooked through.

In a bowl, combine the beans, sautéed onions, garlic, and squash, quinoa, corn, tomatoes, seasoning, 1 cup of cheddar cheese. Stir to combine.

Stuff the peppers with the mixture. Top the peppers with the remaining cheese.

Place stuffed peppers in a casserole dish, or glass baking dish. Add ½ cup water to the bottom of the pan, and cover with foil. Bake, covered, for 20 minutes.

Uncover and cook for 10 more, until cheese is browned

Dig in!