Santa Fe Style Quinoa (Stuffed Red Peppers)
Posted February 8, 2007 – 2:39 pm in: Tex-Mex, Vegetable
Ingredients:
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4 whole red peppers (cut off tops, dice the tops and set aside)
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2-3 tablespoons vegetable oil
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1 medium onion, chopped
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2-3 cloves of garlic, crushed
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1 tablespoon green jalapeno pepper, chopped
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1 medium zucchini chopped
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1 cup tomatoes, chopped
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2/3 cup corn
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3 tablespoons butter
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2 cups quinoa
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1 small can of black beans, drained
- 1 ½ teaspoon oregano
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2 tablespoons chili powder
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1 teaspoon cumin powder
- salt to taste
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2 tablespoons parsley, chopped
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2-3 tablespoons fresh cilantro, chopped
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½ cup salsa
- 1 cup grated cheese (
Directions:
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Cut peppers lengthwise in half so that you have 8 shells. Take out seeds. Steam on a rack until slightly softened.
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Coat a large skillet with oil and sauté onions and garlic until soft and translucent. Add vegetables and sauté briefly.
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Make room in skillet for grains. Melt butter and toss in quinoa, black beans and seasonings. Mix together with vegetables. Stir in parsley, cilantro and salsa.
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Place red pepper shells in baking dish and stuff with quinoa mixture. Top with grated cheese. Bake in hot over for 10-15 minutes.