There is something about stuffed peppers that is always good, no matter what’s inside. I have been wanting to make quinoa stuffed peppers for sometime now and when I came up with the idea to add goat cheese, I figured I couldn’t go wrong. These peppers were so delicious and had the perfect balance of crunch and creaminess. The fresh mint from our herb garden, was the perfect compliment to the tangy goat cheese. These would be great as a entrée or as a side dish. We served these on the side with some fresh Italian sausage patties from Sojourner Farms that we picked up on Friday (which by the way, was better than any Italian sausage I have ever tasted).
Quinoa and Goat Cheese Stuffed Peppers
4 organic bell peppers (green, red, orange or yellow, any will do)
3/4 cup cooked quinoa
1 tablespoon olive oil
1 cup baby bella mushrooms, chopped
1 clove garlic, minced
2 tablespoons fresh mint, chopped
1/2 cup frozen organic corn kernels
freshly ground black pepper
6 ounces goat cheese, crumbled
Preheat oven to 475º.
Cut off top of peppers and remove seeds. Set aside.
Rinse 1 cup of quinoa thoroughly. In a small saucepan, bring 1 1/2 cups water and 1 cup of quinoa to a boil. Reduce heat to medium-low and simmer for about 15 minutes, until tender. Remove from heat, let stand 5 minutes; fluff with a fork. (I refrigerated the leftover quinoa for a salad tomorrow after yoga.)
Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add garlic and chopped mushrooms; season with salt and pepper. Cook until mushrooms are tender; add corn and 1 tablespoon of fresh mint. Cook until heated.
In a large mixing bowl, add cooked quinoa, mushroom mixture, 4 ounces of goat cheese, remaining 1 tablespoon of fresh mint, salt and pepper to taste. Stir to combine.
Arrange peppers in a small glass baking pan, brush skins with a small amount of olive oil. Stuff peppers with filling, top each pepper with the remaining crumbled goat cheese. Bake until peppers are slightly blackened and the filling top is golden and crispy, 30-35 minutes. Cool in pan 10 minutes,