All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Quinoa and Black Bean Stuffed Peppers (Gluten-Free Guest Post)

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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

Cook quinoa according to package directions using veggie broth in place of water. 
While the quinoa cooks, heat a skillet over medium-high heat.  Add the corn and allow it to brown evenly, watching carefully so as not to burn it.  Spoon into a bowl and set aside.
Preheat oven to 375 degrees.  Heat the olive oil in the skillet.  Cook the onions and garlic until they are fragrant and begin to soften.  Add the diced red pepper, two tablespoons cilantro, cumin, oregano and paprika, salt and pepper, and stir to combine.  Stir in the black beans, tomatoes, green chilies, cooked quinoa, and lime juice and remove from heat. 
Place the peppers into a deep baking dish and divide the filling evenly between the bell peppers.  Top each with the cheese and remaining cilantro.  Cover the dish with foil and bake for 20 minutes.  Remove the foil and bake for an additional 5-10 minutes until the cheese is browned and the peppers are tender. 

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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  3. Liz says

    SO many good things about this dish: beautiful, healthy, delicious, and made by such a sweet blogger and friend! Great to see Cassie guest posting here. Wishing you both a wonderful Wednesday! xo

    Reply

  5. Ricki says

    Thanks for the reminder that I should make stuffed peppers more often! They look great. It was terrific to meet and present with you at Nourished–so funny that we presented together but hardly had a chance to chat! Hoping for more time at the next one. (And my muscles are still sore from toting all those books–ha ha!!). 😉

    Reply

  9. veronica says

    This looks great! I have used brown rice in stuffed peppers before, but never thought to use quinoa! Great Idea! I cant wait to give it a try 🙂

    Reply

  13. cravingsofalunatic says

    Carolyn- Thanks for having Cassie guest. Always love seeing what she's up to.

    Cassie- These are gorgeous. I have not tried them stuffed with quinoa and must give this a try.

    Reply