Archive for March, 2012

Quinoa Stuffed Peppers

Mexican Quinoa Stuffed Green Peppers

  • 2 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1/2 of a poblano pepper, diced
  • 1 tablespoon ground cumin
  • 4 cloves garlic, minced
  • 1 – 15 oz. cans diced tomatoes, drained, liquid reserved
  • 1 – 15 oz. can black beans, rinsed and drained
  • 3/4 cup quinoa
  • 1 3/4 cup chicken stock
  • 1 1/2 cups grated carrot
  • 1 1/2 cups grated Pepper Jack cheese, divided
  • 4 large red bell peppers, halved lengthwise, ribs removed

Directions:

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. Stir in quinoa, carrots, and 1 3/4 cups chicken stock. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, and 1 cup of cheese. Season with salt and pepper, if desired. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

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