Saturday, December 6, 2014

SOUTHWESTERN QUINOA STUFFED PEPPERS

(makes 4)
INGREDIENTS
4 bell peppers (any color)
2 cups cooked quinoa
1/2 can of black beans, drained and rinsed
2 ears of corn, kernels cut from cob (may also use canned or frozen corn)
*optional - 3-4 cooked chicken breasts, diced
2 Tbsp chopped fresh cilantro
1 heaping tablespoon taco seasoning
1.5 cups of shredded cheese
2/3 cup chopped tomatoes

DIRECTIONS
1.  Preheat oven to 350 degrees fahrenheit.
2.  Wash peppers and cut off tops.  Discard seeds and ribs.
3.  In a very large bowl, mix together all other ingredients.  Save a small bit of the cheese to sprinkle on top of the peppers (or use extra cheese!)
4.  Bring a large pot of salted water to boil over high heat.  Submerge peppers into water and boil for 3 minutes.  Remove carefully and let cool until you are able to handle them.
5.  Set peppers upright in a baking dish.  Fill peppers with filling, pushing down gently and heaping up slightly on top.  Sprinkle with extra cheese if desired.
6.  Bake at 350 for 40-45 minutes or until browned on top and heated through.
7.  Serve with more chopped fresh cilantro or fresh salsa.

Recipe modified from rachelcooks.com

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