It sounds daunting, I know, stuffed peppers are usually a specialty found in restaurants [...which I am too broke to eat in], but I promise you this could not be easier to make.
The most "difficult" part of this recipe is the stuffing -- and it really is impossibly easy.
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| This recipe was adapted from the one given on the back of this box. |
Ingredients:
1 cup quinoa
2 cups water
1 large pepper (I used yellow)
1/2 a small onion, diced
1 tablespoon crushed garlic
2 tablespoons olive oil
3/4 cup black beans
1/2 cup cherry tomatoes, sliced into fourths
1 teaspoon salt
1 teaspoon pepper
1/2 - 1 teaspoon cayenne pepper (depending on how spicy you like your food)
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| I love Goya beans, and the tomatoes are from Trader Joe's. |
Recipe:
1. Pre-heat oven to 325 degrees.
2. Cut the pepper vertically so you shave off just the top with the stem, and scoop out the seeds. Place pepper in a baking dish and place in the oven for about 10-15 minutes so that they get soft, but not soggy.
3. Put quinoa and water in a saucepan. Bring to boil, then let simmer for 10-15 minutes until all the water is absorbed.
4. While the quinoa is cooking, in a skillet, add olive oil, garlic and onion. Cook until just starting to brown.
5. Add black beans and tomatoes to the skillet and cook on medium for 5 minutes. Lower heat and cook for an additional 10 minutes.
6. Fold quinoa into the black bean mixture and add salt and both peppers.
7. Take stuffing and fill pepper. (If there's extra -- which I had -- save in the fridge overnight: it'll be awesome in a salad for the next day!)
8. Place stuffed pepper in the oven and cook for 30-35 minutes.
9. Remove and enjoy! Personally, I like a little presentation even though the meal is just for me. I added a basil leaf and one cherry tomato to add some color.
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| In a brief fit of dementia, I cut my pepper in half, instead of just shaving off the top part with the stem. Decided to make two halves instead of one large stuffed pepper. Tasted just as good. |
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