Embrace the audacious flavors and tantalizing textures of spicy baked peppers in this innovative and hearty dish. Perfectly roasted bell peppers are stuffed with a delectable combination of quinoa, sweet corn, and a chorus of spices that dance on your palate. Embark on a culinary adventure as you discover the perfect recipe to create this dish, transforming simple ingredients into a vibrant and unforgettable meal.
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SPICY BAKED PEPPERS WITH QUINOA AND CORN
Red bell peppers are literally bursting with flavor thanks to a quinoa, corn and poblano chile filling.
Provided by By Cheri Liefeld
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes.
- Meanwhile, place corn and onion on same cookie sheet. Broil 10 minutes, stirring after 5 minutes.
- Peel off charred skin from blackened chiles; coarsely chop chiles. Place in medium bowl. Add broiled corn and onion, oil, lime juice, oregano, cumin, salt and pepper. Add tomatoes and cooked quinoa; toss.
- Heat oven to 350°F. Cut each bell pepper in half; remove seeds and membranes (leave stem on, if desired). Fill pepper halves with quinoa mixture; sprinkle evenly with cheese. Place on cookie sheet.
- Bake 15 minutes or until peppers are tender and stuffing is hot.
Nutrition Facts : ServingSize 1 Serving
QUINOA WITH ROASTED CORN AND PEPPERS
This is a great complement to TJW's Recipe#160252, or any grilled meats. Adapted from "How to Cook Everything" 10th Anniversary Edition by Mark Bittman. For the stock, chicken, beef or veggie works well.
Provided by Muffin Goddess
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium-high heat in a skillet with a lid. Once oil is hot, add the corn and yellow pepper. Season with salt and fresh-ground pepper, then cook, stirring occasionally, until veggies soften and corn begins to brown (10 minutes or so).
- Add the quinoa and stir. Continue cooking for a couple minutes. When quinoa starts popping and getting toasted, add the stock or water and bring to a boil. Stir one more time, then cover and reduce heat to low. Cook covered and undisturbed for 15 minutes.
- Uncover and check quinoa for doneness. If the grains are still hard, make sure there's still enough liquid to keep the bottom of the pan moist, cover and cook for another 5 minutes.
- When the quinoa is ready, remove from the heat and taste for seasonings. Add more salt and pepper if needed, then add the chopped herbs for garnish. This can be served warm, or it can be allowed to cool to room temperature before serving.
Nutrition Facts : Calories 292.1, Fat 9.7, SaturatedFat 1.3, Sodium 5.9, Carbohydrate 47.7, Fiber 5.4, Protein 8.5
BAKED TOMATOES WITH QUINOA, CORN AND GREEN CHILIES
This came from a Cooking Light magazine and we liked it a lot. It is excellent for somebody with diabetes (like me) because it only has 46.3 g of carbs and 8.8 g fiber as well as 13.4 g protein. I always look for recipes with loits of figer and low carbs. THis one is a little higher in carbs but since it has over4 5 g of fiber4 I can take away 2.5 g of carbs so it's not so badl It really tastes good too and my family likes it as well. I made a nice green salad to go with it.
Provided by OceanLuvinGranny
Categories One Dish Meal
Time 2h23m
Yield 6 stuffed tomatoes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir onion in a pan and sautee' until soft. Add corn and stir about a minute. Add green chilies and cook for another minute. Stir in Oregano, oil, lime juice, 1/4 tsp salt, cumin and black pepper.
- Cut tops off tomatoes, set aside.
- Carefully scoop out tomato pulp leaving shells intact.
- Drain pulp through a sieve over a bowl pressing with the back of a spoon to extract liquid.
- Reserve 1/1/4 cups liquid and discard remaining liquid.
- Sprinkle tomatoes with 1/2 tsp salt and invert them on a wire rack. Let stand 30 minutes.then dry insides with a paper towel.
- Place qkuinoa in a fine sieve and place sieve in a large bowl. AAACover quinoa with water. Using hands rub the grains together for 30 seconds. Rinse and drain. Repeat the procedure twice. Drain well.
- Combine reserved tomato liquid, quinoa, 1/4 cup water and the remaining sdalt in a medium pan and bring to a boil.
- Cover, reduce heat and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
- Add quinoa mixture to corn, onion and green chilies mixture Toss well.
- Pre-heat oven to 350 degrees.
- Spoon about 3/4 cup corn mixture into each tomato.
- Divide cheese evenly among tomatoes.
- Place tomatoes (and tops if desired) on a jelly roll pan.
- Bake at 350 for 15 minutes.
- Remove from oven and pre-heat broiler.
- Broil tomatoes 1 1/2 minutes or until cheese melts.
- Placae tomato tops on and serve.
QUINOA AND PEPPER PILAF
Protein-packed quinoa is toasted, then cooked until tender with sweet peppers and garlic for a hearty side dish. You can serve this wholesome grain dish hot, at room temperature or even chilled--perfect for any season!
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
- Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 35.2 g, Fat 6.1 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 271.8 mg, Sugar 2.4 g
QUINOA SALAD WITH CORN AND RED PEPPER
This Quinoa Salad With Corn and Red Pepper is a satisfying and nutritious meal. Called a supergrain, quinoa dates back to the Incan civilization. It has more protein than most grains (5 grams per serving) and is gluten- and wheat-free.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Whisk olive oil, vinegar, basil, mustard, and garlic in a large bowl to blend. Season to taste with salt and pepper.
- Add the quinoa, corn, and peppers to the bowl; lightly toss to combine.
- Arrange watercress on a large platter. Mound the salad in center of platter. Garnish with scallions.
Nutrition Facts : Calories 330 g
SPICY QUINOA, BEAN, AND PEPPER SALAD
Incredibly tasty dish that even non-quinoa lovers will love! Add other veggies and peppers to taste. This can be served either hot or cold.
Provided by J&J
Categories Salad Grains Quinoa Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 5 to 7 minutes; add chopped red pepper and continue to cook and stir until slightly tender, 1 to 2 minutes.
- Stir quinoa with the onion mixture. Pour vegetable broth into the saucepan; season with chipotle pepper powder and cayenne pepper. Bring the broth to a boil. Cover the saucepan, reduce heat to low, and simmer until the quinoa is tender, about 20 minutes.
- Stir black beans and corn into the quinoa mixture; simmer until the beans and corn are heated through, about 5 minutes more.
Nutrition Facts : Calories 308.5 calories, Carbohydrate 57 g, Fat 3.9 g, Fiber 12.8 g, Protein 13.7 g, SaturatedFat 0.5 g, Sodium 587.7 mg, Sugar 6.6 g
ONE-POT QUINOA WITH SPICY SAUSAGE
Try this protein-packed dinner made in one pot, with quinoa and all your favorite Mexican flavors.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
- Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
- Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
- Remove from heat; stir in cheese. Top with tomato and cilantro.
Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 6 g, TransFat 0 g
Tips:
- For the best flavor, use ripe, brightly colored bell peppers.
- If you don't have chili powder, you can substitute paprika or cayenne pepper.
- Feel free to add other vegetables to this dish, such as zucchini, squash, or mushrooms.
- To make this dish vegan, use vegetable broth instead of chicken broth.
- Serve this dish with a dollop of sour cream or yogurt, if desired.
Conclusion:
Spicy Baked Peppers with Quinoa and Corn is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a healthy and satisfying meal, give this recipe a try. You won't be disappointed!
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