Looking to add some southwestern spice into your dinner? This stuffed bell pepper recipe is a delicious and healthy option! This recipe is derived from The Comfort of Cooking, but you can make a few substitutions to fit your tastes.
Ingredients:
- 1/2 bell pepper
- 1/8 cup of quinoa
- 1/4 cup pineapple peach salsa
- 1/4 cup canned black beans, rinsed and drained
- 1/4 cup corn (canned is okay)
- Sriracha to taste
- Dash or two of chili powder
- Dash or two of cumin
- Salt and pepper to taste
- Cheese to taste (this recipe uses chipotle Gouda)
- 1/4 Tbsp. chopped fresh cilantro (optional)
Directions:
- Cut bell pepper in half and remove seeds. Place on cooking tray with the cut side down. Bake in preheated 425°F oven 15 minutes or until skins begin to bubble and peppers are just tender.
- Boil quinoa with 1/8 cup of water over medium heat. After it has begun to boil, reduce to medium heat and cover with lid. Cook until all liquid is absorbed.
- Stir in salsa, beans and corn, Sriracha, chili powder, cumin, salt and pepper, mix.
- Fill baked peppers with quinoa mixture; cover with foil. Bake in preheated 400 degrees Fahrenheit oven for 15 minutes. Uncover and top with cheese slices. Continue baking 5 minutes or until cheese is melted and filling is hot. Sprinkle with chopped cilantro, if wanted.
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