Quinoa Stuffed Peppers

Here is the final recipe in my Quinoa series!

To be honest, I wasn't sure I was going to like this one.  It's a new one for me, even though I do love stuffed peppers, I had never tried it with anything other than green bells, which as you know are a little bitter to taste.  They are not my favorite bell pepper.  But as I was making my Quinoa Stir-Fry I suddenly realized that there was no reason why I couldn't use different peppers.

Upon the first taste, I was in love!  I hope you love this as much as I do.

Ingredients

Quinoa Stir-Fry - (click this link for recipe)

2 16 oz Cans Diced Tomatoes

6-10 Bell Peppers; cored with tops removed, your choice as to what color you prefer

Microwave

Step 1

Make your Quinoa Stir-Fry and put into a large bowl.

Step 2

Dump your tomatoes in with your Stir-Fry, juice and all.  Mix thoroughly.

Step 3

Slice the tops off your bell peppers, core and remove all the seeds.  Arrange them in a microwave safe bowl with the cut sides up.   Depending on how many you have, they should fit snuggly together.  Fill the peppers with your mixture, pack it in as tightly as you can.  If you have any left over, no worries, save it for later.

Step 4

Add 1/3 cup water to the bowl, then cover your peppers tightly with microwave safe plastic wrap.  I actually have a set of microwave safe bowls that fit over each other like lids, so I use that.  Microwave for 8-10 minutes on high.  

*Note:  I would nuke them for 6 minutes, check them, then add minutes as needed.  The peppers should be soft, but not mushy.  Also, I realize that most people use the oven, but I use the microwave as often as I can.  For those of you who would prefer the oven, bake them for 1 hour at 350*  (personally, I vote to keep my house as cool as possible)

Step 5

Eat them while they're hot!  Trust me, they are delicious and low-calorie, so if you want, go ahead and have two!