Tuesday, August 21, 2012

Mexican Stuffed Bell Peppers

I am beginning to think I may have a slight obsesseion with quinoa. I find myself wanting to use it in every possible meal, and for this Meatless Monday post, it is the center of attention, the star student if you will. I just love how versatile it can be, and there's no denying the health benefits you get from enjoying this magical little grain. Normally belle peppers are stuffenw ith rice and ground meat, but replace both of those ingredients with quinoa and you have yourself a satifying dinner, and enough leftovers for lunch the next day...because obvioulsy I can't get enough.

Mexican Stuffed Bell Peppers

  • 4 bell peppers, halved and seeded
  • 1 cup quinoa, uncooked
  • 1/2 onion, diced
  • 1 can black beans, drained and rinsed
  • 1 4-oz. can green chiles (can use canned jalapenos for more heat)
  • 1/3 cup salsa
  • 1/4 cup cilantro
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup mexican cheese
  • Enchilada sauce
In a stock pot cook the quinoa and onion in 2 cups of boiling water for 15 minutes. Remove from heat and fluff with a fork.

In a large bowl mix the quinoa, black beans, salsa, chiles, cilantro, salt, and pepper.

Pour enchilada sauce on bottom of baking dish so that it covers the bottom, reserving the rest. Fill each bell pepper half with quinoa mixture, place in a baking dish, top with cheese.

Cover the bell peppers with tin foil. Bake at 375 degrees for 20 minutes, remove foil and bake another 5 minutes.

Remove from the oven, drizzle with remaining enchilada sauce and serve.

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