You know those days when you have random stuff in the fridge and don’t quite know what to do with it? Well this is how this recipe happened. I had some leftover quinoa, a bag of mini bell peppers that I planned on dipping into hummus (but I forgot to buy the hummus), and some cilantro that really needed to be used up in the next couple of days.
Sounds like a pretty sad food day, doesn’t it? Not if you put on your creative cooking hat!
I was really pleased with how these stuffed mini bell peppers turned out. Roasted mini bell peppers are just so tender and delicious and sweet, so they were the perfect vehicle for delivering the delicious quinoa/queso fresco/cilantro stuffing. This turned out to be the perfect dinner for two, but of course the recipe can easily be doubled.
I love using quinoa in vegetarian recipes because it is packed with protein and all the essential amino acids, which totally balances out the meal.
Hungry for more mini bell pepper recipes?