$20 OFF NEW SUBSCRIPTIONS WITH CODE NEW ~ FREE SHIPPING ON ORDERS > $50

0

Your Cart is Empty

by Marilena Leavitt November 23, 2018 0 Comments

These grain-free, healthy and delicious, quinoa & black bean stuffed peppers have a Tex-Mex twist. Talk about easy-peasy yum!
 
INGREDIENTS 
½ cup white organic quinoa, well rinsed
¼ tsp. salt
--- pinch pepper
1 cups water
8-10 mini peppers(red, yellow, orange)
2 TBSP. Kosterina extra virgin olive oil
2 TBSP. red onion, or shallot, diced
½---- can of black beans, drained and rinsed
½ cup cooked corn
2 oz. Greek Feta crumbled
2 TBSP. fresh parley(or cilantro), minced
1 TBSP. lemon juice
2 TBSP. Kosterina extra virgin olive oil
2 sm. green onions, thinly sliced for garnish(optional)
INSTRUCTIONS
1. Rinse the quinoa well under cold water. Put the quinoa, salt and water into a pot and bring it to a boil. Lower the heat, cover and simmer gently until the quinoa absorbs all the water, about 15 minutes. Remove from heat and let sit for 5 minutes, covered with a clean kitchen towel.
2. Set a large skillet over medium heat, add the washed and dried peppers and dry sauté them lightly on all sides. After the first 2 minutes, add the Kosterina olive oil and continue sautéing them on all sides. This will take about 5-6 minutes in total and will make the peppers more pliable and easier to stuff. Remove from the heat and let them cool slightly. Once you can handle them, cut through the middle, leaving the stem intact.
3. Preheat the oven to 350° F.
4. Prepare the rest of the filling: Mix the red onion, black beans, corn, Feta, parsley, Kosterina extra virgin olive oil and lemon into a large bowl. When the quinoa has cooled, fluff it up with a fork and add it into the bean mixture. Taste and adjust the seasoning, add more olive oil or lemon juice if needed.
5. Take a heaping tablespoon of the filling and place it into the opening of each pepper. Place all the stuffed peppers into a small baking dish and bake for about 15-20 minutes or until the feta cheese has melted.
6. Remove from the oven, sprinkle with the sliced green onion and serve.
Note: For a non-vegetarian option, you can cook some turkey sausage over medium heat until cooked through, and mix that in with the quinoa stuffing.
Marilena Leavitt
Marilena Leavitt

Marilena Leavitt is Kosterina’s Executive Chef and creates healthy and easy to prepare recipes for our readers. Check out her website at: http://www.marilenaskitchen.com



Also in The Kosterina Kitchen

Melon  with  Prosciutto  and  Balsamic  Glaze
Melon with Prosciutto and Balsamic Glaze

by Marilena Leavitt December 08, 2018 0 Comments

This classic, Italian dish is traditionally served as a first course (think: on a Tuscan hilltop). Enjoy it wherever you are, however you'd like to eat it - whether as a salad for lunch or an appetizer. 
Read More
Asian Cole Slaw
Asian Cole Slaw

by Marilena Leavitt December 05, 2018 0 Comments

This salad is fresh, crispy & packed with good-for-you ingredients. P.S. It's our first choice for summer BBQ’s.
Read More
Steak Salad with Peaches and Goat Cheese
Steak Salad with Peaches and Goat Cheese

by Marilena Leavitt December 01, 2018 0 Comments

This unique salad covers all the bases - fresh fruit, protein and delicious, tangy cheese. It's exactly what you need for that midday summer pick me up - or even as a treat after work! 
Read More

Add healthy fats to your inbox