Quinoa Stuffed Bell Pepper

 Quinoa Stuffed bell pepper has all the nutritious ingredients from fresh veggies, healthy grains and proteins. It is forgiving recipe to play with veggies you prefer. Here is my favorite variation.

Ingredients:
1. Bell peppers - 3
2. Quinoa- 2.5 Cups cooked
3. Brown Rice - 1/2 Cup Cooked
4. Onion - 1 Medium
5. Tomato- 1 Medium
6. Jalapeño- 1
8. Cilantro- 1/2 Cups Chopped
9. Ginger Powder - 2 TSP
10. Garlic Powder- 2 TSP
11. Red Chili Powder- 2 TSP
12. Cheddar Cheese- Medium - 1/4 Cup
13. Monterey Jack Cheese - 1/4 Cup
14. Salt and black Pepper- As per taste

Optional:
1. Hot sauce - as per taste
2. Corn Cernels - 1/4 Cups

Method:
1. I prefer to use colored bell peppers; red, orange and yellow. You can choose green as well. Green is bit bitter than the others but bakes equally well. So cut the stem off and scoop out all the seeds from the inside. If you like you can lightly grease the inside but you don’t have to. Line those in an oven safe container.

2. Cook quinoa and brown rice.You can play with the proportions. I prefer more quinoa over brown rice. I add rice only for texture. You could rice other varieties of rice as well. For quinoa I have used organic three blend sprouted quinoa. You don’t need to add any spices other than salt while cooking  rice. If you choose to make both spicy you can.

3. Wash and chop all the vegetables; onion, tomato, jalapeño and cilantro. You can use frozen or fresh  corn cornels also.

4. Mix cooked quinoa, brown rice with chopped vegetables. Add in garlic powder, ginger powder, red chili powder, black pepper and salt. To give it extra kick, you can mix in hot sauce as well.

5. Shred cheddar cheese and Monterey Jack cheese. Mix in with the stuffings.

6. Fill each of the bell peppers with stuffings upto the top

7. On the top, sprinkle some shredded cheese.

8. Preheat the oven on 450 degree Fahrenheit. Backed the stuffed bell peppers for 20-25 mi uor until the cheese from the top is browned and skin of the bell pepper started to brown. Serve hot as is as the vegetables do produce wonderful juices while baking. If you like you can always pair with salsa.