Disclaimer: I don’t measure, I’ll give rough estimates just to give you a general idea.
Coconut oil (you don’t need much, I use just about a quarter size dollop)
Quinoa (I really don’t know, I’d guess 1-2 cups)
Onions (1 – 2 depending on size)
Green onions (about 7 – 10 stalks)
2 Bell peppers
1 Chicken bouillon
Garlic (I love garlic and probably put more than you would)
Preheat oven to 350°.
Quinoa: Bring water and chicken bouillon to a boil. About 1/5 – 1/4 of one block, depending on water amount, the flavor overwhelms quick. Add quinoa and bring water to a simmer. Cook for about 15 minutes. It’s done when the quinoa is soft. When it’s done, drain if there’s any additional liquid.
Stuffing: Heat coconut oil and garlic in frying pan. Add onions, green onions, and any other veggies you desire. Mix and cook for a few minutes on medium-high heat. When done mix into the quinoa. Mix in pepperjack cheese, not too much.
Bell peppers: Cut in half and remove seeds. Bring pot of water to a boil and boil peppers about 3 minutes. Stuff peppers with the stuffing and sprinkle top with cheese.
Place on baking pan (I greased the pan just in case) and put in oven for 40-45 minutes, or until the cheese has a nice browning. Mine pictured here was left in for 37 minutes and doesn’t have the browning I love but unfortunately it was time for us to leave.
Cool for a few minutes and enjoy!!
Replacements & Additions:
- Chicken bouillon => Rice milk – I am always trying to cut out animal products. Chicken bouillon adds a full flavor but rice milk adds the slightest sweet taste that I love. If I have rice milk it’s my first choice. You could also boil with water or salt the water (if you’re not a quinoa fan this is not my suggestion).
- Coconut oil => Olive oil. I experimented with coconut oil but usually use olive oil.
- Mushrooms would be a delicious addition, I just didn’t have any on hand.
- Use your cheese of choice. I happened to have pepperjack cheese and wanted the touch of spice it brings.