March 19, 2012

Deconstructed Quinoa Black Bean Stuffed Peppers

6/11/14 Update: I've modified this recipe into a Quinoa & Black Bean Taco Bake.

I recently noticed Pinterest activity on my black bean stuffed peppers recipe which reminded me that I haven't made that recipe since June of last year, even though we really liked it.

I bought mini peppers at the grocery store over the weekend, so I tried a new variation for dinner tonight and it was delicious!



In addition to using mini peppers, I also used quinoa in place of brown rice.  You could leave the co-jack cheese off the top and this would be an incredibly healthy recipe.


Deconstructed Quinoa Black Bean Stuffed Peppers
Prep Time: 20 minutes
Cook Time: 15-25 minutes

Ingredients (serves 6-8)
  • 1/2 cup quinoa
  • 1 cup water
  • 3 oz cream cheese, softened
  • 1 can (10oz) diced tomatoes and green chilies, undrained
  • 1 can (4oz) diced green chiles
  • 1 can (15oz) black beans, rinsed and drained
  • 2 cups coarsely chopped fresh spinach
  • 4 bell peppers (or 20oz mini peppers), any color, chopped into 1/2" pieces
  • 1/2 cup minced onion
  • 3/4 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 cup shredded co-jack cheese
Instructions
  • In a small saucepan, combine quinoa and water. Bring to a boil, cover, and simmer over low for 10 minutes. Remove from heat, and let stand 5 minutes.
  • Preheat oven to 350 degrees. Spray 8 ramekins or an 11-cup baking dish with cooking spray.
  • In a large bowl, stir cream cheese until smooth. Then stir in remaining ingredients, except shredded cheese.
  • Fill each ramekin or place entire mixture in large baking dish. Sprinkle with cheese and bake ramekins for 15 minutes (11-cup baking dish for 25 minutes).
Recipe adapted from: Taste of Home Cooking School, Spring 2011
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