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Quinoa Pinto Bean-Stuffed Peppers
Ingredients
Makes 4 servings
- 2 1/2 cups water
- 1 cup quinoa, well rinsed
- salt
- 4 large red or yellow bell peppers
- 2 tablespoons olive oil
- 1/2 cup minced red onion
- 1 garlic clove, minced
- 1 1/2 cups cooked or 1 can pinto beans, drained, rinsed and mashed
- 3 tablespoons minced fresh cilantro or parsley Freshly ground black pepper
Method
- In a medium saucepan, bring 2 cups of the water to a boil over high heat
- Stir in the quinoa, salt the water, reduce the heat to low, cover and simmer for 25 minutes
- Remove from heat and set aside
- Preheat the oven to 350°F
- Lightly oil a 9 x 13-inch baking pan and set aside
- Slice off the tops of the peppers and remove the seeds and membranes
- Chop the pepper tops and reserve
- Cook the peppers in a pot of boiling water until slightly softened, 3 to 4 minutes
- Drain and set aside, cut side down
- In a large skillet, heat the oil over medium heat
- Add the onion and reserved pepper tops
- Cover and cook until tender, about 5 minutes
- Stir in the garlic and cook until fragrant, about 30 seconds
- Add the cooked quinoa, beans, cilantro and salt and black pepper to taste
- Mix well
- Fill the peppers with the quinoa mixture, packing well (1/2 to 1 cup of stuffing each, depending on the size of the pepper) and place upright in the prepared baking pan
- Add the remaining 1/2 cup water to the baking pan, cover tightly with foil and bake until the peppers are tender and the stuffing is hot, about 45 minutes
- Serve immediately
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In a medium saucepan, bring 2 cups of the water to a boil over high heat Stir in the quinoa, salt the water, reduce the heat to low, cover and simmer for 25 minutes Continue Reading →