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.
Mexican Stuffed Peppers with Quinoa, Black Beans & Corn
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
- Preheat oven to 350 degrees.
- In a large bowl combine everything but the bell peppers.
- Remove very tops of pepper along with the seeds and white membrane.
- 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)
- Cook for 30 minutes or until peppers are tender. (I don’t like them too soft and mushy).
- Serve with a dollop of cilantro creme, avocado, lime wedges and Cholula.