Monday, April 30, 2012

Quinoa Stuffed Grilled Peppers


I spent the better part of today taking on my first canning endeavor.  I've got a counter full of tomato sauce and canned tomatoes but I feel as though I spent the day in a sweat shop.  So instead of focusing memories of vats of boiling water and millions of dirty dishes I'd much rather focus on these tasty peppers I made a few nights ago. 
The weather was so awesome last week.  We enjoyed some quality time on our porch and Dakota showed me what she's been learning from me.  She fixed "dinner"...


And then set up the "dinner table" and ate with Aidric.  


Yum, rocks!


Luckily they didn't fill up on rocks and had plenty of room for these tasty peppers.


I decided I wanted to stuff a veggie and since I already stuffed zucchini and tomatoes I decided to go with the bell peppers.  They are coming into season here in Florida so we're keepin' it local!  I didn't have much direction when I started- all I knew was that quinoa, chicken and a bunch of veggies were going to get packed into these peppers.  I ended up with an awesome meal that I love and plan to make again soon.  This is one of my favorite things I've made in awhile and it was really simple to pull together.  

Quinoa Stuffed Grilled Peppers

4 green peppers
1 chicken breast, cooked and shredded
1/2 cup onion, chopped
2 cloves garlic, minced
1 1/2 cups zucchini, shredded
3/4 cup quinoa, rinsed
1 1/2 cups vegetable broth
1 cup tomato, chopped
1/2 cup cilantro, chopped
1/4 tsp ground ancho chile
1/2 tsp chili powder
1/2 tsp herbamare

Slice peppers in half from stem to base and clean out seeds and trim white pulp.


Heat olive oil over medium heat and sauté onion for a couple of minutes.


Add garlic and sauté for another minute.


Don't forget to rinse your quinoa!


Add quinoa and vegetable broth and bring to a boil.


Reduce heat, cover and simmer for 20 minutes. You'll end up with some nice fluffy quinoa!


Combine zucchini, tomato, spices and chicken.


Add quinoa and mix well.


Stuff peppers and press mixture down so it won't fall out.


Grill peppers over medium high heat (around 350 degrees) for 5 minutes.
Rotate peppers and cook another 5 minutes or until peppers soften.


These are perfect with a salad on the side. I served mine with boston lettuce, cucumber, green onion, avocado, sauerkraut and raw hemp garlic dressing.  


Aidric loved the filling but I had to cut the pepper up before he would try it.


Kota clearly had no complaints!


Then these two got a hold of the salad.  I wasn't planning to share!


Face shoveling...


More face shoveling...


Aidric even got creative and filled some lettuce with the quinoa filling and made a wrap.  I guess he's seen mommy do that a few times.


This is what was left when they were done.  But I can't complain if my kids steal my salad right?


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