To continue my current trend of a guest post a week, I am so pleased to be bringing you the lovely Cassie of Bake Your Day. Cassie’s lovely blog has inspired me more than a few times, most notably with my very popular Cinnamon Roll Scones. Those were pure genius and the minute I saw them, I knew I needed to come up with a low carb version. Cassie is a wonderfully supportive fellow blogger and I am so pleased that she said yes to my request for a guest post. And she came up with a lovely, healthy, gluten free recipe for my readers that sound amazing…now if I could just find a way to make quinoa and black beans low carb, I’d be all set! I really am already scheming to figure out what I could sub in to make these for me.
Hello All Day I Dream About Food readers! I am extremely honored to be posting for Carolyn today. I write about food and life at Bake Your Day. I met Carolyn via Foodbuzz at the very beginning of my blogging “career” and she instantly drew me in. She is so sincere, such a talented cook and baker and I have learned, from her, to use many ingredients that I would have never considered using, especially in baking, and more specifically, in gluten-free and low-carb baking.
I am very lucky to be married to a man that will eat just about anything. He likes steak and mashed potatoes but he won’t turn down a vegetarian meal either. I consider myself lucky in that he will try most anything, including quinoa. It’s something that we have come to love in our house.
So when I came across these (literally) huge bell peppers at our local farmer’s market, I couldn’t help but snag them, knowing exactly what to make with them. Although this isn’t your average recipe for stuffed peppers, it is no less flavorful and I promise that it will fill you up.
For flavor, I decided to use some Mexican spices, along with various veggies, both canned and fresh, and for texture, quinoa!
This meal was a big hit for us. I wouldn’t actually suggest making it for just two people, and if you do, possibly halve it. The leftovers were OK but not my favorite. If you are cooking for a crowd, this one is the way to go. I filled four large peppers, and couldn’t even finish mine, but you could probably fill up to 8 regular-sized.
This meal was easy to put together, healthy and delicious and will definitely be added to our regular meal rotation. I hope you enjoy it too. And thanks to Carolyn for allowing me to post today!
Quinoa and Black Bean Stuffed Peppers Recipe:
Yield: 4 large bell peppers; 8 small bell peppers
Total Time: 40 minutes
4 large bell peppers, tops cut off; seeds and membrane removed
1 (15-ounce) can corn, drained
1 cup quinoa 2 cups veggie broth
2 tsp. olive oil
1/2 cup yellow onion, diced
1 clove garlic, minced
1/2 cup fresh cilantro, chopped
2 tsp. dried cumin
1 tsp. dried oregano
1/2 tsp. sweet paprika
1/4 tsp. ground black pepper
1/8 tsp. salt, more or less to taste
1 small red pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can diced tomatoes
1 (4-ounce) can diced green chilies, drained
Juice of 1 lime
1/4 cup cheddar cheese, shredded