Quinoa Stuffed Peppers Con Charlotte

I've always liked the sound of 'quinoa' but never really known what it was.
 

After tonights supper, I now know that it's a delicious bowl of stuff which makes my mouth salivate involuntarily and my tummy grumble for another serving.
 

That's if you follow my fool-proof 'Quinoa Stuffed Peppers Con Charlotte' recipe, of course.

This serves dinner for 3 to 4 people or 2 with a yummy packed lunch for the following day.

For the stuffed peppers you'll need:

1 x 250g pack of quinoa. You can pick this up from most supermarkets, I recommend Merchant Gourmet Red & White quinoa. You can eat it hot or cold and the colours are delicious.

4 x large peppers in a variety of colours

1 x large white onion

3 x red tomatoes

1 1/2 x green chillies (depending on how spicy you're feeling)

1 x cup of black beans

1 x good sized bunch of coriander (cilantro for those of you across the pond)

1 x medium sized pot of salsa

1 x bag of grated cheddar cheese

And if you're feelin' like chicken tonight

2 x chicken breasts, cut into strips

1 x crushed garlic clove

1 x fajita spice mix (or anything mexican related which tickles your pickle. I went for Old El Paso Original Smoky BBQ seasoning)

First things first, pre-heat your oven to 200 degrees. Then, bathe your chicken strips in the seasoning mixture and pop to one side to marinate. Thirdly, grab those peppers.

I'm a sucker for a splash of colour, so I got myself one of each variety. 

Next things next, sweat some finely chopped onions and get your quinoa cooking. The brand I used is easy peasy - just pop it in a pan of water and let it simmer for 10 minutes.

Whilst things are getting hot, get achoppin' your other fillings.

Put your coriander, tomatoes and black beans in a mixing bowl. Throw in the quinoa and onion mixture and add a generous dash of salt and pepper.

The end result should look a little something like this. Stir in a quarter of your salsa - this is optional, but I think it gives the peppers a bit more moisture and tomatoey zing. That done, it's stuffin' time.

If you want your peppers less crunchy, give them 3 to 4 minutes in the microwave beforehand.

Then, fill a baking tray with the remainder of your salsa and a dash of water. Think of it like a tomatoey paddling pool for your peppers, it keeps them nice and hydrated whilst they're roasting.

Pop your stuffed peppers on top and throw on a sprinkling of cheese. This recipe is gluten and wheat free, and for the most part, it's pretty darn good for you. The cheese is its one downfall, but if you're feeling particularly naughty, a little extra monterey jack would work wonders, cheese it up, baby.

Chuck them in the oven for 20-25 minutes or until the cheese is nice and bronzed.
By now your chicken breasts should be good and marinated, so warm a glug of olive oil, toss in your chicken and scatter over your crushed garlic clove and coriander leaves.

Leave them to cook for around 3-4 minutes on each side until sticky and delicious. Don't be fooled by the charred bits, it adds depth to the flavour and looks incredible on the plate.

Take your peppers out of the oven and plate up with your chicken. Dollop a little soured cream and guacamole on the side for dipping and scatter the rest of your coriander leaves over the top.

You, my friend, are in for a treat. Grab a napkin, perch yourself at the kitchen table and pour a glass bottle or two of ice cold white wine. I promise you won't regret it. 

There you have it, a totally under-rated super food made into a super-duper dinner.