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Roasted Sweet Peppers with Spiced Quinoa

A savory recipe for quinoa as promised.  Although we are not vegetarians, we did dine as such last night.  No meat in sight but quite satisfying all the same.  Stuffed peppers, roasted cauliflower steaks (see recipe in my blog), and a crisp, green romaine salad.  It made for a beautiful plate with opposing reds and greens and was quite easy to put together.  I did tweak the recipe a bit with healthy eats in mind and made a few changes.  There will definitely be a next time for this recipe, with experimentation using other seasonings. This is another recipe from This French Farmhouse and here is the link.

Visit my post “Goldilocks Had the Right Idea” for the health benefits of quinoa.  It is a better choice over rice because it is way more nutritious and has a slightly nutty flavor to boot.

Roasted Sweet Peppers with Spiced Quinoa


Serves 4

  • 3 sweet red, yellow or orange bell peppers. Cut into halves the long way, leaving stem attached.  Remove seeds and piths.
  • 1 cup quinoa
  • 2 cups water or broth
  • 3/4 cup corn kernels
  • 2 tablespoons chopped green onion (white and light green parts)
  • 3/4 cup black beans
  • 1/2 cup goat cheese
  • 3 tablespoons taco seasoning
  • 2 tablespoons olive oil
  • salt and pepper


  1. Preheat oven to 400°.  Sprinkle a bit of salt into each half pepper.  Roast peppers for 10 minutes on a cookie sheet.  Remove from oven.
  2. While peppers roast, bring broth or water to a boil and add quinoa.  (Broth lends more flavor to the quinoa.)  Reduce heat and simmer for 15 minutes until moisture is absorbed and quinoa is translucent.
  3. During the final minutes of cooking the quinoa, add taco seasoning and mix well. Remove from heat and toss with cheese, corn, black beans, green onion, olive oil, and salt and pepper (if needed.) in a large bowl.
  4. Stuff pepper halves generously and return to cookie sheet.  Bake another half hour.

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