A couple weeks into the New Year. How are you doing with your resolutions? I’m staying fairly on track– gym this morning, and I am currently still full of energy. I may crash this afternoon, but perhaps then a second cup of coffee will do the trick to keep me going the rest of the day.
Since I’m on the straight and narrow for gym hours logged, it’s then time for more veggies and healthy-ish food. Are you ready?!? But don’t worry- no taste is lost in this healthy recipe. It combines the quinoa super food, fresh peppers, black beans for protein, and great spices.
These stuffed peppers are from a recipe adapted from Damn Delicious. Chungah’s recipes are great, so I use her as an inspiration often
- 2 cups cooked quinoa (1/2 cup dried quinoa cooked with 1 cup water)
- 1/2 onion, chopped
- 1 can corn, drained and rinsed
- 1 can canned black beans, drained and rinsed
- 1 can diced tomatoes, drained and rinsed
- 1/2 cup shredded mozzarella cheese, plus 1/2 cup more for topping
- 2 tbs cilantro
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- salt and pepper-- about 1/2 tsp each
- 6 bell peppers, tops cut, stemmed and seeded
- Prep time: 20 min
- Cook time: 30 min
- Servings: 6 peppers
- Difficulty: easy
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray and set aside.
Slice a thin part off the bottom of the red peppers if they do not sit flat. Remove the stem from the top of the red peppers and chop the remaining top of peppers.
In a large bowl, combine quinoa, extra red pepper, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic powder, chili powder, salt, and pepper.
Spoon the filling evenly into the six peppers and place each on the baking sheet. Top with remaining shredded cheese. Bake for 25-30 minutes until the cheese begins to bubble on top.