Earlier this week I posted in my Menu Plan Monday that I was making Quinoa stuffed bell peppers. Well I made them with everything mentioned in the recipe. I think I would give this recipe the way it turned out 3 out of 5 stars. It was alright but quite bland to me and my husband. To be fair, I think the size of my vegetables may have been larger than those used by the original author because the stuffing seemed a bit watery and needed more of a binding agent. The picture of the peppers in the recipe look like there is a higher ratio of quinoa to vegetables than what I used. That may have been my problem.
As I was making these I couldn’t help but sample he quinoa and carrots once I mixed in the cheese. It tasted great and I wanted to eat it all by itself. It kind of reminded me of a bowl of cheesy grits but with less cheese of course. I think I should have squeezed the liquid from the carrots out because that coupled with all of the liquid in the other vegetables made the entire thing a bit watery in the end.
I think the next time I make these, and I will make them again I will either add more quinoa and cheese or less vegetables. To add some more flavor I will also cook the quinoa and carrots with vegetable stock instead of just plain water.
My husband though the addition of cream cheese to the filling would be nice. I actually got out the cream cheese when were sitting at the table eating them and added a few chunks of cream cheese to my pepper and a few dashes r roe of t green jalapeno tabasco sauce and it really brightened up the flavor of the whole thing. The green tabasco really woke it up and made it come to life. It needed that extra little zip to pull the whole thing together.
I’ll definitely be making them again just with the modifications above. What do you put in your stuffed bell peppers?