Forget traditional stuffed peppers and go with this delicious Mexican version. It was a big hit at my house.
- 4 large bell peppers (any color or a mixture)
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 3-4 cloves garlic, minced
- 1 jalapeno pepper (or 1//2 poblano pepper), seeds removed, finely diced (1)
- 2 teaspoons ground cumin
- 1 teaspoon sweet paprika (2)
- ½ teaspoon chili powder
- 2 cups low-sodium vegetable or chicken stock
- 1 cup quinoa, rinsed
- ½ cup black beans, cooked or canned, drained and rinsed
- ¾ cup fresh or frozen sweet corn
- ¼ – ½ cup fresh cilantro, chopped (3)
- 1 Roma tomato, diced
- 1 cup enchilada sauce plus extra to serve
- salt & pepper, to taste
- 1 cup cheese, shredded (any kind you want)
- Freshly chopped cilantro, sour cream and salsa, to garnish
Preheat the oven to 375 and lightly grease a 9×5 baking dish.(4) Cut the peppers in half lengthwise; remove the seeds and place in the baking dish cut-side up.
Heat the oil in a large skillet over medium heat and add the onion, garlic and jalapeno. Saute for 5-7 minutes or until softened, stirring frequently to keep the garlic from burning. Add the spices and cook, stirring, for 30-60 more seconds.
Add the broth and quinoa to the pan, stir and increase the heat to high to bring to a boil. Once boiling, cover the pan and reduce heat to low. Let simmer for about 15 minutes or until the quinoa is tender and the liquid has been absorbed.
Once the quinoa is cooked, add the beans, corn, cilantro, tomato and enchilada sauce. Stir to combine, and then season to taste with salt and pepper.
Spoon the stuffing evenly among the peppers (5), and cover the baking dish with aluminum foil. Bake 20 minutes then remove the foil and top each pepper generously with shredded cheese. Return to the oven and bake another 10-12 minutes, or until the cheese is melted and browned.
Serve with enchilada sauce, cilantro and any other toppings you like.
(1) Believe it or not, I have never used jalapeno peppers and they scare me a little. So I used a 4 ounce can of chopped chilies.
(2) Regular paprika is fine.
(3) I omitted. I did have some dried cilantro and sprinkled in a little bit of it.
(4) I used a 9×13.
(5) I had some leftover so we saved it thinking we’d try to come up with something to use it for.
recipe created by Willow Arlen
published in Go Gluten Free, Magazine July/July 2014