finish off healthyPosted: November 15, 2009
i indulged on saturday – what are weekends for though? after a pub lunch with a couple of beers, followed by a great evening meal with my aunt and uncle who are in town for a few days (and several glasses of gorgeous pinot noir), i wanted to get back on a healthy track today.
there’s a newsagent near my gym that sells lots of american magazines, including shape. once a month, i’ll go in and pick up a copy to read while i’m on the elliptical or the treadmill, and a couple of months ago i found this recipe for stuffed peppers. it looked pretty tasty and sounded easy enough, so i picked up a couple of bell peppers at the farmer’s market (one red, one yellow), made a couple of changes, and voila!
phil had some melted mozzarella cheese on his, while mine was topped with some fancy goat’s cheese i happened to pick up at the market yesterday as well. the cheese man called it “goat’s camembert” to give me an idea of the flavour. he was correct.
quinoa-stuffed bell peppers
enough for two with some of the filling left over for lunch!
- 1/2 cup quinoa
- 2 bell peppers
- 1 tbsp olive oil
- 1/2 cup diced carrots
- 1/2 red onion, diced
- 1/2 cup cooked spinach
- 1 can black beans, drained
- 1/2 red chili, deseeded and thinly sliced
- 1 tsp hot chili powder
- grated mozzarella or goat’s cheese
- preheat oven to 350F/gas 4. cook the quinoa for about 15 minutes in simmering water. set aside once cooked.
- remove the pepper tops, stems, and seeds. bring a large pot of water to the boil. add the peppers, boil for 5 minutes, and drain. place in a baking dish.
- heat oil in a pan and fry the onion, carrots, and chili for 5-7 minutes until softened. stir in the spinach and beans. remove from heat and mix in the quinoa and chili powder.
- fill the peppers with the quinoa mixture and sprinkle with cheese. add a thin layer of water to the bottom of the baking dish. bake for 20 minutes or until tops are lightly browned. serve immediately with salad.
lesson learned: there wasn’t a lot of flavour to the quinoa mixture — perhaps more chili and a chopped clove of garlic would make it a bit more exciting. other than that, this is a great meal, and boiling the peppers first makes them wonderfully soft and sweet.