Stuffed peppers make a healthy and portable weekday lunch or easy dinner side dish. Substitute cooked amaranth, millet or brown rice for the quinoa, if you like. Serve with salsa and diced avocado. Whole Foods Market
Ingredients:
¥ 6 bell peppers, tops removed and reserved then cored and seeded
¥ 1 cup fresh corn kernels or frozen, thawed
¥ 1/2 medium red onion, minced
¥ 2 red bell peppers, seeded and diced
¥ 1 jalapeño pepper, seeded and minced
¥ 1 tablespoon chili powder
¥ 1/2 teaspoon ground cumin
¥ 1/2 teaspoon ground coriander
¥ 3 cloves garlic, sliced
¥ 1/2 cup quinoa
¥ 1 (15-ounce) can no-salt-added black beans, drained and rinsed
¥ Zest and juice of 2 limes
¥ 1/4 cup chopped fresh cilantro, for garnish
Method:
Preheat the oven to 400°F. Place cored peppers and their tops on a large rimmed baking sheet. On the same baking sheet, in a separate area, spread corn in a single layer. Roast for about 20 minutes or until the peppers are soft and corn is slightly browned. Set aside to cool.
In a large skillet over medium-high heat, cook onion, diced bell peppers and jalapeño until golden brown, about 5 minutes. Add water, as needed, to prevent burning. Add chili powder, cumin and coriander. Continue cooking until aromatic, about 30 seconds. Add garlic, quinoa and 3/4 cup water. Bring to a boil, then reduce to a simmer and cover. Cook until quinoa is tender, about 12 to 15 minutes. Add roasted corn and black beans. Cook just until beans are warmed through, about 2 minutes. Stir in lime zest and juice. Let mixture cool slightly.
Spoon the stuffing equally among peppers (about 2/3 cup filling per pepper), and place them in a baking dish. Bake for 5 to 10 minutes, until they are hot throughout. Garnish with cilantro and serve.