Tex-Mex Stuffed Peppers
Recipe type: Main Dish
  • 3 large red bell peppers
  • ½ cup of dry quinoa, prepared according to package directions
  • 1 medium sized onion, diced
  • 4 clove garlic, minced
  • 1 TBSP olive oil
  • 1, 15 oz can black beans, drained and rinsed
  • ¼ cup water
  • 2 tsp cumin
  • 2 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • pinch cayenne pepper for a little heat (optional)
  • ½ cup sweet corn
  • ½ cup shredded Cheddar cheese, or any cheese you like
  • fresh cilantro, salsa, and sour cream for serving would be awesome. I didn't have any of that :(
  1. Preheat oven to 400°F. Cut each pepper in half lengthwise and remove seeds and stems. Place peppers on a baking sheet and roast for 15 minutes, until the skins are softened and beginning to blister.
  2. Heat olive oil in a small saucepan set over medium heat. Add your onion and saute for 5 minutes, until they soften and turn translucent.
  3. Add garlic and stir constantly for 30 seconds, until fragrant.
  4. Stir in your black beans along with the water.
  5. Add your cumin, chili powder, smoked paprika, salt, and cayenne.
  6. Stir, cover the pot, reduce the heat to low and simmer the beans for at least 15 minutes, but up to 30 minutes.
  7. Meanwhile, get your quinoa cooking. It usually takes about 20 minutes from start to finish, so doing it while you are simmering the beans, onions and spices works well.
  8. After the bean mixture has had a chance to simmer for the 15-30 minutes, add the frozen corn, mix well and simmer for 5 minutes.
  9. When your quinoa is done, add it to the bean/onion/corn mixture and stir to combine.
  10. Divide the bean mixture evenly among the roasted pepper halves.
  11. Sprinkle with cheese
  12. Broil for 2-3 minutes, until the cheese is melted and bubbling.
  13. Garnish with fresh cilantro, salsa, and sour cream if you you have it. That would be delish!
Recipe by Daily Rebecca at http://www.dailyrebecca.com/2012/08/tex-mex-stuffed-peppers/