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Thursday, August 16, 2012

Quinoa Stuffed Peppers

Super Stuffed Peppers:

Clean and prepare 4 peppers.  Put them in your baking dish and into the oven at 375 so they can begin to soften.  This just gives them a head start.

(While the peppers are in the oven)  In a large sauce pan - saute 1 large onion (diced up).  Add in some garlic, maybe a teaspoon.  Then 1 cup of quinoa with 2 cups of water.  Bring mixture to a boil.  Boil for 5 minutes. Cover, turn off the heat, let it sit for at least 15 minutes.  Fluff mixture.

Pour the quinoa into a large mixing bowl.  Add one can black beans (drained/rinsed), 1-2 diced jalapenos (or more if you want), black pepper, chili powder and cumin to taste, and 2-3 heaping table spoons hot salsa (whatever brand you like).

Take the softened peppers out of the oven.  They might have juice inside them now, drain it out.  Into the bottom of your dish, add one regular size enchilada sauce (I like the hot one) and a couple more heaping tablespoons of salsa.  Mix it together.  Place the peppers back in the dish.  Scoop the quinoa filling into the peppers.  Top with grated cheese.  Into the oven for 30 minutes.

To serve, pour the sauce over the peppers.  I put each pepper into a tupperware container and eat one for lunch - they also freeze super well!!