Southwestern Style Stuffed Peppers
INGREDIENTS
4 large bell peppers (any color)
3 tablespoons olive oil, separated
1 garlic clove, finely chopped
½ small red onion, finely chopped
¼ cup chopped cilantro
1 cup dried quinoa
2 cups homemade vegetable stock
1 ½ teaspoons chili powder
2 teaspoons cumin
1 (15-ounce) can black beans, rinsed & drained
1 cup fresh or frozen corn kernels
1 (14.5-ounce) can fire roasted tomatoes
1 cup shredded cheddar cheese (optional)
salt to taste
DIRECTIONS
Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Carefully cut the bell peppers in half lengthwise, and pull out the stems and seeds. Use 1 tablespoon of olive oil to lightly brush the inside and outside of each half pepper. Sprinkle with salt, place on your baking sheet and set aside.
Heat remaining 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped garlic, red onion and cilantro, and cook until soft, about 4 to 5 minutes.
Add 1 cup of quinoa to the saucepan and stir to combine. Season with salt, then pour in vegetable stock. Bring to a boil, then cover the pan and reduce heat to low. Simmer until quinoa is cooked and most of the liquid has evaporated, about 15 minutes.
Remove the saucepan from heat and add the chili powder, cumin, black beans, corn, fire roasted tomatoes and salt to taste. Stir well to combine.
Fill each half pepper with the quinoa mixture and place back on the baking sheet. Cover with aluminum foil and bake for 30 minutes.
Increase your oven temperature to 400 degrees, remove aluminum foil and bake peppers uncovered for another 20 minutes.
Sprinkle the top of peppers with cheddar cheese, if desired, and bake for 3 to 5 more minutes, or until the cheese is melted. Serve and enjoy!
quick tips
Top peppers with sliced avocado and chopped cilantro for a beautiful presentation!
Peppers can be reheated in a 350 degree oven for about 20 minutes.
Substitute chopped fresh tomatoes for the canned tomatoes in the summer when tomatoes are in season.