Stuffed Green Peppers

I loved this recipe and so did my children. My 6 year old doesn't like green peppers but he ate this and really liked it! I thought today would be a good time to post this recipe because of all of the peppers that should be ready about now in your garden. And if you didn't plant any they are getting cheaper to buy in the grocery store. Just thinking about this recipe makes me want to make these again for dinner tonight. :] With stuffed peppers I've seen them cut both ways. I think that cutting them lengthwise, like I did in this picture, was the easiest way to stuff and cook them. Just be careful when removing the top of the pepper so you don't remove too much of the pepper. If you remove too much then it won't be in a bowl shape and it won't hold the stuffing as well. No matter what way you cut them they are very delicious.

Stuffed Green Peppers

Ingredients

1 cup water

1/2 cup uncooked quinoa, rinsed

1/2 teaspoon garlic powder

2 teaspoons better than bullion

3 large green bell peppers, halved and seeded

1 small onion, diced

1 15 oz can diced tomatoes with garlic and onion

2 cups shredded cheddar cheese

2 teaspoons butter

1/2 teaspoon cumin

1/4 teaspoon Chile powder

1/4 teaspoon dried oregano leaves

1/3 cup Parmesan cheese

Salt to taste

Pepper to taste

Directions

In a medium saucepan combine water, quinoa, garlic powder, and better than bullion. Bring to boil, and then simmer for 15 minutes.

Preheat oven to 400*F.

In a large saucepan over medium heat cook onion in butter. Then add diced tomatoes, cumin, Chile powder, oregano, salt and pepper. Simmer until thick, stirring occasionally.

In a pot bring 2 inches of water to a boil. Blanch peppers for 2 to 3 minutes. Set aside in a 9x13 inch parchment lined baking dish.

When tomato mixture is thick add Parmesan cheese and cooked quinoa and combine. Spoon combined mixture into each half of the green peppers. Cover with tinfoil and bake in preheated oven for 25 minutes. Uncover and bake for another 15 minutes or until peppers are al dente. Remove from oven and sprinkle Cheddar cheese on top of each pepper. Return to oven just long enough for cheese to melt, about 5 minutes. Remove and enjoy!