Southwestern Stuffed Peppers
Serves 6 – Stuffed peppers make a healthy and portable weekday lunch or easy dinner side dish. Substitute cooked amaranth, millet or brown rice for the quinoa, if you like. Serve with salsa and diced avocado.
- 6 bell peppers, tops removed and reserved then cored and seeded
- 1 cup fresh corn kernels or frozen, thawed
- 1/2 medium red onion, minced
- 2 red bell peppers, seeded and diced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3 cloves garlic, sliced
- 1/2 cup quinoa
- 1 (15-ounce) can no-salt-added black beans, drained and rinsed
- Zest and juice of 2 limes
- 1/4 cup chopped fresh cilantro, for garnish
Preheat the oven to 400°F. Place cored peppers and their tops on a large rimmed baking sheet. On the same baking sheet, in a separate area, spread corn in a single layer. Roast for about 20 minutes or until the peppers are soft and corn is slightly browned. Set aside to cool.
In a large skillet over medium-high heat, cook onion, diced bell peppers and jalapeño until golden brown, about 5 minutes. Add water, as needed, to prevent burning. Add chili powder, cumin and coriander. Continue cooking until aromatic, about 30 seconds. Add garlic, quinoa and 3/4 cup water. Bring to a boil, then reduce to a simmer and cover. Cook until quinoa is tender, about 12 to 15 minutes. Add roasted corn and black beans. Cook just until beans are warmed through, about 2 minutes. Stir in lime zest and juice. Let mixture cool slightly.
Spoon the stuffing equally among peppers (about 2/3 cup filling per pepper), and place them in a baking dish. Bake for 5 to 10 minutes, until they are hot throughout. Garnish with cilantro and serve.
Per Serving: 190 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 40mg sodium, 37g carbohydrate (8g dietary fiber, 7g sugar), 8g protein
Sourced by Whole Food Market