The South Arm Cooking Club for Seniors met again in the South Arm Community Center. This time, the seniors made 3 items to share. The main dish is called Quinoa Stuffed Peppers. For the nutritional values of Quinoa, please click on this Quinoa and Black Bean Salad link to learn more.

Christina, Frank and Hugh worked together to make this Quinoa Stuffed Peppers. This recipe is adapted from Cooking Light and it serves 4.

The Quinoa Stuffed Pepper has a kick to it with the presence of jalapeno pepper. Although this is a Vegetarian dish, the Quinoa is a good source of protein, equivalent or more superior to milk product.

Ingredients

• 4 yellow bell peppers or (5-inch) poblano chiles
• 1 1/2 cups water
• 3/4 cup uncooked quinoa
• 1 tablespoon vegetable oil
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 2 2 teaspoons minced seeded jalapeno pepper
• 3 garlic cloves, minced
• 1/2 teaspoon cumin powder
• 1/4 teaspoon salt
• 2 tablespoons pumpkin seed kernels
• 1/2 cup minced green onions
• 1 tablespoon minced fresh cilantro
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon lime juice
• 1 medium can diced Mexican-style tomatoes
• 1 cup (4 ounces) shredded sharp cheddar cheese

Instructions

Preheat the oven to 35oF.

Cut peppers or chiles in half lengthwise; remove stems and seeds. Set aside.

Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 13 minutes, or until liquid is absorbed. Set aside.

Heat oil in a large non-stick pan over medium heat. Add chopped bell peppers, onion, jalapeno pepper, garlic, cumin and salt; saute for 5 minutes.

Add pumpkin kernels; saute for 2 more minutes. Remove from heat.

Stir in quinoa,  green onions, cilantro, soy sauce, and lime juice.

Pour tomatoes into a 13 x 9 inch baking dish

Spoon 1/3 cup quinoa mixture into each pepper or chili half. Place stuffed peppers or chilies in the baking dish.

Cover and bake at 350F for 35 minutes (20 minutes if using chilies).

Sprinkle cheese over peppers; bake, uncovered, an additional 10 minutes or until cheese melts and peppers are thoroughly heated. Spoon tomatoes over peppers when serving. Christina, Frank and Hugh, thank you for making this delicious Mexican dish.