Quinoa Stuffed Pepper Redux
Ever since their first appearance on Hello Kirsti back in August of 2010 my Quinoa Stuffed Peppers have been a staple at our house, we’ve made them at least every two months for nearly 2 years, now that’s a keeper recipe!
This past week I for the first time switched it up a little bit, and LOVED the result.
What I did differently.
I skipped boiling the peppers: I just washed them really well, and misted them with olive oil before putting in the oven. This saved a ton of time (a lot of water to wait on boiling) , and washing a big pot.
The Result: Less mushy peppers, they still had crunch, one downside is that the quinoa didn’t seem to ‘hold on’ to peppers as much, but I can live with that.
I used Vidalia onion vs. red. It’s what I had on hand
The Result: Slightly different flavor, one less pretty color on the plate. Still tasted Great.
I added some frozen corn. I threw some kernels of frozen corn in the pan at the same time as the carrots.
The Result: Yum and crunch. Corn is my favorite veggie, and it worked well in this dish. I will definitely be trying to rotate the random throw in veggies for this dish now.
We also now love topping these off with reduced fat sour cream for added creaminess.
Don’t you just love favorite recipes you can switch up?