I made these at least three months ago.
And then I lost the recipe. I just found it and was SO excited. I hate losing things!
You see, when I develop recipes, I write down everything I do as I do it (i.e. temperatures and portions and times) and typically I did that on scraps of paper around the kitchen (back of a receipt, post-it note etc.). But I started losing my recipes and it was driving me NUTS. So I got a nice big black Moleskin journal and now I only write my recipes in there. That way, nothing every gets lost. It’s great!
I also keep lists galore in there too. Like “recipes I need to re-photograph”or “recipes to try again” or “recipe ideas”, and much more. It’s like my secret formula just like Willy Wonka or something.
So yes, I first developed this recipe ages ago, so I’m super pumped to share it with y’all! It’s quick and easy and so tasty. I think the addition of chipotle powder is the reason. No idea how I cooked without that stuff for my whole cooker life.
We love stuffed peppers – especially when we have too many kicking around the house, which is often since I buy everything in bulk from Costco even though My Other Half hates it because we’re, well, only two people. I never listen.
Anyway, make these. Quinoa is still trendy, right?
Cook quinoa according to package directions or as you normally do. Heat coconut oil in a large frying pan and sauté the onion and garlic. If there are any scraps from the bell pepper, throw them in too. Add the chill pepper and all spices and fry until fragrant. Add cooked quinoa and stir to coat. Remove from heat and add green onion, 3/4 cup cheese and corn. Stuff into bell peppers and top with remaining cheese. Bake at 350 degrees for 30 minutes. Serve with sour cream.