Thursday, October 15, 2015

Throwback Thursday #7 -- Red Quinoa and Bean Stuffed Peppers

A recipe from my old MFP blog, originally posted January 20, 2014.

8 oz can tomato sauce
2 medium orange bell peppers
Red Quinoa
Red Kidney Beans (I used Goya 15.5 oz can)
Onion Powder
Garlic Powder
Cayenne Pepper
Piquin Chili


To begin, rinse and drain kidney beans. I seasoned these separately, placing them in a pan and heating them a bit with the piquin chilis, a dash of salt and pepper. This lets you use them for another recipe, since you only really need about half of them for the peppers.

Place 1 cup red quinoa in a pot with one and a half cup water. Bring to a boil and place on low heat. Cover the pot and allow to sit about 15 minutes or until the liquid is absorbed.

Preheat oven to 350 degrees. Wash peppers, cut out the top and remove seeds by rinsing the inside. Set aside.

Add the tomato sauce to the Quinoa, and then a dash of salt, 1 tsp garlic powder, 2 tsp onion powder. I used about 1 tbsp each of oregano, cayenne, and paprika. For a real kick, use hot paprika. Once this is all mixed taste and see if any of the seasonings need to be adjusted. Add in kidney beans with piquin chilis. Add in about 1 tbsp of lime zest, 2 tbsp of chopped cilantro.

Fill the peppers with the mixture, bake in oven for about 25 minutes. I like my peppers with a little bit of bite, you could leave them in longer if you want them softer.
Garnish with additional cilantro, lime zest, and lime juice. Top with cheese if desired.

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