To all my friends doing a Daniel Fast this month…if you leave out the eggs and cheese, this is a PERFECT recipe for you!! Quinoa is full of protein so it will help you function, and it is crammed so full of good stuff that it will fill up your tummy. Plus, it just looks like a normal, delicious meal. So you will be thinking “meal” instead of “pile of veggies.” And it will still work great and taste fantastic without the eggs and cheese…they’re both optional anyways!!
For those of you who have no idea what I am talking about and have never heard of a Daniel Fast…this is just a great meal either way!! Great for the body, tasty, and a wonderful way to sneak in veggies! Really, you can use whatever veggies you want, but I will explain what I used just for an example. I kind of went with the “more is better” philosophy with this one. 🙂
Adapted from the lovely joandsue.BlogSpot.com
So, here’s what you need:
- 6 Large Bell Peppers of all Colors (Note: YOU WILL HAVE FILLING LEFT OVER! It is perfect to work into other recipes, or if you have picky eaters in your house that don’t like bell peppers. If you don’t want left overs, then use a few more bell peppers.)
- 1 C Uncooked Quinoa
- 1 C Cooked Black Beans (or canned)
- 1 Sm Onion, Diced
- 2 Stalks Celery, Diced
- 2 Carrots, Diced
- 3 Cloves Garlic, Minced
- 1/2 C Peas, Frozen or Fresh
- 1/2 C Corn, Frozen or Fresh
- 1 Can Water Chestnuts, Sliced
- 1 Sm Can Mushrooms, Sliced (My fresh ones went bad so I used a can! Feel free to substitute with fresh.)
- 2-3 Eggs (optional)
- 2 Tbsp Coconut Oil
- 1 15 oz Tomato Sauce
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Seasoning Salt
- 1/4 tsp Chili Powder
- Salt and Pepper to taste
- Cheddar Cheese to top (optional)
And here’s how you do it!!
- Preheat your oven to 350*.
- Rinse your peppers, trim off the top, and cut around the inside so all the seeds and white parts are removed.
- Now prep everything else so once you start, you don’t have to stop. It’s much less stressful that way. Chop veggies, open and drain cans, and cook your quinoa while you do it. (Quinoa package should have directions…but if all else fails, simmer it in water for about 12 minutes covered!)
- Melt your coconut oil over medium high heat in a wok or large pan! Add carrot, celery, onion, peas, and corn. Stir and cook until veggies are just starting to get tender, about 5 minutes.
- Add the rest of the veggies and stir, cooking another 5 minutes.
- Add black beans and quinoa and stir in. Add seasonings and tomato sauce; stir.
- Make a well in the bottom of the pan and crack in your eggs. Whisk and scramble until cooked, fried rice style!! Break into bits and stir throughout mixture.
- Fill each pepper generously. Top with cheese if desired.
- Slide into preheated oven and cook until peppers are browned, cheese is melted, and everything is heated; about 35-45 minutes for tender-crisp peppers.
First, preheat your oven to 350*. Then, rinse your peppers, trim off the top, and cut around the inside so all the seeds and white parts are removed.
Repeat with all your peppers.
Now prep everything else so once you start, you don’t have to stop. It’s much less stressful that way. Chop veggies, open and drain cans, and cook your quinoa while you do it.
Melt your coconut oil over medium high heat in a wok or large pan!
Add carrot, celery, onion, peas, and corn. Stir and heat until veggies are just starting to get tender, about 5 minutes.
Add the rest of the veggies and stir, cooking another 5 minutes.
Add black beans and quinoa and stir in.
Add seasonings and tomato sauce; stir.
Create a well in the middle.
Crack in your eggs…
Scramble until cooked…
Break up the bits of egg and stir it alllll up. Cook until heated through.
Fill each pepper generously with the mixture…top with cheese if desired. Obviously I started shredding my cheese, then decided it would work just as well with slices and would take less time, haha.
Bake in 350* oven for 35-45 minutes, until peppers are starting to brown and cheese is melty!
Now pick your color, dive in, and enjoy!! Mr. Rodgers LOVED these!! He even texted me the next day when he was eating one for lunch just to tell me how good “those peppers” are. 😀 Which, if you are reading this and you are a wife…you know how good that made me feel!
Look at that warm, overflowing goodness!
Don’t you just want to dive in?! Make them so you can!! And let me know how you like it, and how you adapt it yourself! Next time, I’m thinking…hot sauce!!! You know me and Sriracha. Well maybe you don’t. Here’s a hint. I LOVE SRIRACHA!! Okay, there you go…this is Mrs. Rodgers, over and out!!