Stuffed Peppers... with Quinoa!
4 Bell Peppers (I use red and green)
Cup of uncooked Quinoa
Onion (I usually measure by taste)
1 can (15oz) black beans ( drain/rinse)
Diced tomato (can be fresh or a can-drain)
1 can (4 oz) green chilies
Cilantro (once again I measure to taste)
1/4 tsp salt
1/2 tsp pepper
Monterrey Jack grated (to taste)
Cheddar cheese (to taste)
1 can enchilada sauce
Slice peppers in half and remove seeds. Pour come enchilada sauce on the bottom of the pan then place peppers on top.
In a large sauce pan add onion, quinoa and 2 cups of water. Bring to a boil on medium heat for 5 minutes. Turn off burner and add a salt to taste. Let steam for 15 minutes
Put mixture into a bowl. Stir in black beans, tomatoes, chilies (with juices), salt, pepper and cilantro. Mix ingredients together then place inside peppers.
Top off with cheese. Cook at 375 degrees for 30 minutes
Top with enchilada sauce
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