Serves: 6 Servings
36 mini sweet peppers (about 1-1/2 lb bag)
1 Tbsp olive oil
2 cloves garlic, minced
1 onion, diced
1 jalapeno, minced
¾ cup reserved sweet peppers, diced
1 cup vegetable broth
1 (10 oz) can Rotel tomatoes
¾ cup quinoa
1 (15 oz) can black beans, drained and rinsed
¾ cup frozen corn
1 tsp. chili powder
½ tsp. cumin
½ tsp. sea salt
¼ tsp. black pepper
Handful cilantro, roughly chopped
½ cup shredded Mexican 4 cheese blend
Preheat oven to 350 degrees F.
Begin slicing sweet peppers ⅓ lengthwise on the curved side, reserving for later use. De-seed the inside of the peppers so that you have a nice hollow middle. Set aside.
Dice reserved peppers until you have about ¾ a cup and set aside.
In a large skillet heat olive oil over medium heat. Add garlic, onion, jalapeno and reserved peppers and cook about 2 to 3 minutes.
Add vegetable broth and tomatoes, stirring until combined, then add in quinoa, black beans, corn, chili powder, cumin, salt and pepper.
Bring mixture to a boil then cover, reduce heat and allow quinoa to simmer until cooked through, about 20 minutes. Note: you’ll know quinoa is done when you see what looks like a little tail pop out!
Stir in chopped cilantro and begin spooning your quinoa mixture into your peppers, filling as much as you can, and place on a baking sheet.
Bake peppers at 350 for about 13 minutes then remove from oven and top peppers with a sprinkle of cheese. Bake for an additional 2 minutes.