I first discovered quinoa last year when my partner ordered a salad off a restaurant menu that had quinoa in it. Neither of us had an idea what it was and asked the waitress what “quinn-oh-ah” was, pronouncing it just like it’s spelled. She explained that it’s pronounced “keen-wa” and that it’s a grain-like ingredient with a nutty flavour. We both weren’t huge fans that first time we tried it – I thought the texture was a bit too dry and crunchy. I’ve since enjoyed it more and think that this recipe from the Beef Information Centre for quinoa and beef stuffed peppers would be delicious as the quinoa would add a nice, crunchy texture to complement the beef.
Quinoa and Beef Stuffed Peppers
12 small to medium sweet red, yellow and/or orange peppers, with stems
2 cups (500 mL) 2% cottage cheese, drained
1/3 cup (75 mL) freshly grated Parmesan cheese
1 cup (250 mL) quinoa or brown rice
2 tsp (10 mL) canola oil
1 lb (500 g) Extra Lean Ground Beef
2 cloves garlic, minced
1 cup (250 mL) EACH chopped onion and mushrooms
1-1/2 cups (375 mL) tomato sauce
1/2 cup (125 mL) chopped drained canned water chestnuts
1/2 tsp (2 mL) dried oregano and basil
Freshly ground black pepper
1/2 cup (125 mL) shredded Cheddar cheese
1. Cut across the end of each pepper to make pepper lids and cups. Remove and discard seed core from each OR alternately, dice pepper lids to add to mushrooms, discarding stems. Note: If pepper cups won’t sit upright, remove a small slice from the bottom of each, being sure not to create an opening. Set aside.
2. Combine cottage cheese and Parmesan in small bowl; set aside.
3. Combine quinoa and 2 cups (500 mL) water in medium saucepan; bring to boil over high heat. Reduce heat to low, simmer, covered for 15 minutes or until liquid is absorbed. Remove cover and let cool for 5 minutes. Fluff with a fork. Set aside.
4. Meanwhile, cook beef, in a large nonstick skillet, over medium-high heat, breaking up with back of wooden spoon, for about 8 minutes or until no longer pink. Using a slotted spoon, transfer to bowl and set aside. Drain off all but 2 tsp (10 mL) fat from the pan.
5. Reduce heat to medium; add garlic, onion and mushrooms to the skillet and sauté for 4 to 5 minutes or until softened. Return beef and accumulated juices to the skillet. Stir in tomato sauce, water chestnuts, oregano, basil and black pepper to taste; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Remove from heat; stir in quinoa.
6. Fill peppers halfway with half the quinoa mixture. Layer each pepper with cottage cheese; fill peppers with remaining quinoa mixture. Top each with Cheddar cheese and a pepper lid. Place on parchment paper or lightly oiled foil-lined rimmed baking sheet.
7. Bake in 375°F (190°C) oven for about 20 minutes or until an instant read food thermometer inserted in the center of the meat mixture registers 160°F (71°C), a knife inserted in the filling will come out hot.
Makes 12 servings.
After what seems like a very long winter the smell and feel of spring is finally in the air. With the May 24th long weekend behind us now feels like an appropriate time to start evaluating my spring and summer wardrobe.
