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Baby Bell Peppers Stuffed with Quinoa and Potatoes (Oven baked)

Posted By Vardhini On July 13, 2011 @ 5:41 am In American,Appetizers,Baking,Dry Curries,Eggless,Healthy Recipes,Kid Friendly,Side Dishes,Snacks | 42 Comments

After hearing a lot of good things about Quinoa, I finally decided to purchase this wonder grain. Quinoa has a high protein content and is also rich in fiber. When cooked properly the grains stay separate and have a nutty taste. It takes a longer time to cook than rava or vermicilli. I have used quinoa in salad, soup, upma and now in this stuffed peppers.

Any time we go to Costco, which is once every few months I look for the mini bell peppers which come in different colors. In our last trip I spotted these baby bell peppers .. now these are slightly bigger than the mini ones and are a perfect candidate for stuffing. I usually make the stuffing similar to our puff filling, but this time decided to include quinoa. The quinoa added a nutty flavor and went well with potatoes. You can bake these (time saver and healthy) or cook it in a skillet using extra oil. These would be a perfect accompaniment for fried rice or with soup. Off to the recipe.

2 tsp oil
1 tsp cumin
1 small onion chopped
5 medium potatoes boiled
1/2 cup quinoa cooked
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp amchur powder
Coriander leaves
20 baby bell peppers

Boil potatoes, mash and keep aside.

Let us see how to cook quinoa. Take 1 cup water and add the rinsed quinoa to it. Bring to boil and simmer for 15 minutes. Voila .. quinoa ready. It gets a transparent look when it is done. Allow to cool. (1:2 ratio for Quinoa;Water)

Prepare the baby bell peppers. Make a small cut around the stem and remove it carefully. Remove seeds if any inside the bell pepper.

Peppers waiting to be stuffed :)

Prepare the stuffing. 
Heat oil and season with cumin seeds. Add onion.

Saute until onions are cooked.

Next add the mashed potatoes.

Add the cooked quinoa.

Add the spices. Chilly powder, turmeric, coriander powder and amchur. Add salt.

Mix together. Turn off the stove after 5 minutes.

Add coriander leaves and mix well.

Add the stuffing to the bell peppers.

Place the bell peppers on a baking sheet and lightly spray oil over them. Place in a preheated 425F oven  for 20-25 minutes flipping once in the middle. Keep an eye after 15 minutes to make sure they don’t get black.

Out of the oven. All shriveled up and juicy.

Nutty and tasty stuffed peppers ready and we had it with sweet corn soup.


1. Can be made without quinoa also.

Sending this to Anu’s Whole Grain event.

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