February 11, 2015

Mexican Stuffed Peppers with Quinoa, Black Beans & Corn

The SEA SALT Recipes black beans, cilantro, corn, easy, lime, mexican, quinoa stuffed peppers, Recipe, vegan, vegetarian 3 Comments

Last night I pried open hundreds of live mussels for my Mediterranean Cuisine class. The last thing I wanted to do when I got home was start cooking.

 

Whether it be working with live shellfish for hours, or sitting at a desk all day, I think it is fair to say that come dinner time we don’t always feel like cooking.

These peppers are a great meal to have on hand in the fridge. They don’t require any prep besides a minute in the microwave, and they are really healthy and tasty.

Topped with fresh avo and some cilantro creme (recipe below), these made a perfect weeknight meal.

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Mexican Stuffed Peppers with Quinoa, Black Beans & Corn

Ingredients:

Makes 4 peppers

• 1 cup uncooked quinoa, cooked
• 1/2 yellow onion finely chopped
• 1 clove garlic, finely minced
• 2 tsp cumin
• 1 tsp chili powder
• 1 Tbsp Cholula (or another hot sauce)
• 1/2 cup chopped cilantro
• juice of 2 limes
• drizzle of EVOO
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• S&P to taste
• 4 large bell peppers
• Avocado and lime wedges for serving

Ingredients For Cilantro Creme:

• 2 cups sour cream
• 1 tbsp garlic powder
• 1 tsp onion powder
• pinch of salt
• juice of one lime
• 1/3 cup chopped parsley

*Whisk together and and set aside

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl combine everything but the bell peppers.
3. Remove very tops of pepper along with the seeds and white membrane.
4. Fill peppers with mixture and set in a glass dish with about 1/2 inch of water. (I had enough mixture for 4 large peppers, but it depends on the size of yours)
5. Cook for 30 minutes or until peppers are tender. (I don’t like them too soft and mushy).
6. Serve with a dollop of cilantro creme, avocado, lime wedges and Cholula.

 

 

Yum