Meatless Friday - Lent Edition

Quinoa and Black Bean stuffed Peppers

 

 Ingredients

1 Onion, chopped
3 Cloves garlic, chopped
3/4 C uncooked Quinoa (Bulk at Whole Foods is the best price I've found ~$5/lb)
1 1/2 C Vegetable broth
1 C frozen corn
2 C black beans, rinsed and drained
1/2 C chopped fresh cilantro
1 can chopped green chiles (little can) OR fresh jalapeno or serrano chopped (don't touch your eyes! or wear gloves)
3-4 Bell peppers, cut in half and seeded
**above is vegan and gluten free**
1/2 C sour cream
2 C Mexican cheese blend/cheddar
Oil for sauteeing

Spices to taste (this is me and my "grab what you think will be good, in whatever quantity looks delicious... then add a dash more")
 - Cumin, salt, pepper, cayenne pepper, red paper flakes

Directions

Preheat oven to temperature of choice... 350 sounds good!
Sautee garlic and onion in a saucepan, until lightly browned.
Mix quinoa in with aromatics, and cover with the broth.
Season your heart out!! (I use cumin, red pepper flakes, salt, pepper bc that's whats in my spice cupboard)
Add the chopped chiles/peppers
Bring the mixture to a boil, cover, reduce heat and simmer 20 minutes

Start baking the pepper halves on a cookie sheet/9x13 pan to help soften them up, ~15 minutes
Take them out to cool before proceeding to next step

Stir in frozen corn and simmer 5 more minutes.
Stir in black beans, cilantro, sour cream and 1 Cup of the cheese.

Spoon the quinoa mixture into the pepper halves.  Arranging them in a 9x13 baking dish helps to stabilize them.
Top each pepper with remaining cheese.

Bake ~15 minutes or so.

I consider 1-2 of these a meal... The quinoa mix freezes very well, too!!