Our house has been overdosing on quinoa. I think I’ve been having too much fun cooking up a storm with it lately. After feeding it to my husband twice a day for more than a week, the kids stopped eating it and I was asked to stop making it. Luckily, this recipe was made before the boycott started, because it’s the best.
I combined some of the ingredients from one of my favorite southwestern casseroles with quinoa, beans, corn and these beautiful peppers. It’s a great blend of flavors, specifically onions and poblano peppers sautéed together. I served these with a simple cut of grilled top sirloin which worked great. However, if you wanted a Meatless Monday, these peppers plus a lettuce salad would be easy as well.
1 ½ cups quinoa
2 ½ cups water
1 tablespoon vegetable or canola oil
1 small yellow onion, chopped
1 poblano pepper, chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
2 garlic cloves, minced
½ cup black beans
½ cup corn
¾ cup petite diced tomatoes, with some juice
1 tablespoon cilantro, more if you prefer
1 1/2 cup monterey jack cheese, shredded
salt and pepper
6 bell peppers, tops cut off and insides cored and cleaned out
Preheat oven to 350º. Rinse quinoa thoroughly in a sieve through running water. Combine quinoa, 2 ½ cups water, and ½ teaspoon salt in rice cooker and cook. If you’re using a pot mix 1 ½ cups rinsed quinoa and 3 cups water and cook until tender and fluffy, about 15 minutes.
Heat oil over medium- high heat in a pan. As the oil starts to shimmer add onions, poblano pepper, cumin, chili powder, and a ½ teaspoon of salt. Sauté about 5 minutes until vegetables are softened and starting to brown. Add garlic and cook until fragrant. Add black beans, corn, tomatoes and cook for about 2 minutes more until heated through.
Mix quinoa, veggies, cilantro, 1 cup cheese and season with salt and pepper. Fill peppers with mixture and top with remaining ½ cup of cheese. Bake for 25 minutes.
- 1 ½ cups quinoa
- 2 ½ cups water
- 1 tablespoon vegetable or canola oil
- 1 small yellow onion, chopped
- 1 poblano pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 garlic cloves, minced
- ½ cup black beans
- ½ cup corn
- ¾ cup petite diced tomatoes, with some juice
- 1 tablespoon cilantro, more if you prefer
- 1½ cup monterey jack cheese, shredded
- salt and pepper
- 6 bell peppers, tops cut off and insides cored and cleaned out
- Preheat oven to 350º. Rinse quinoa thoroughly in a sieve through running water. Combine quinoa, 2 ½ cups water, and ½ teaspoon salt in rice cooker and cook. If you’re using a pot mix 1 ½ cups rinsed quinoa and 3 cups water and cook until tender and fluffy, about 15 minutes.
- Heat oil over medium-high heat in a pan. As the oil starts to shimmer add onions, poblano pepper, cumin, chili powder, and a ½ teaspoon of salt. Saute about 5 minutes until vegetables are softened and starting to brown. Add garlic and cook until fragrant. Add black beans, corn, tomatoes and cook for about 2 minutes until heated through.
- Mix quinoa, veggies, cilantro, 1 cup cheese and season with salt and pepper. Fill peppers with mixture and top with remaining ½ cup of cheese. Bake for 25 minutes.
I think they look like pumpkins too and I think they would be perfect at next years Edwards’ Eerie Edibles as rotten pumpkins with maggots.