Black Bean and Quinoa-Stuffed Bell Peppers
4 large red bell peppers
1/2 cup quinoa, rinsed
1 cup water
1/2 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cooked or 1 15-ounce can black beans, drained and rinsed
1/4 cup salsa (I used tomatillo salsa), plus additional for serving
1/4 cup crumbled queso fresco or shredded Monterey Jack cheese (optional)
Preheat the oven to 350º F.
Bring a large pot of water to a boil. Cut the tops off the peppers and remove the seeds. Add the peppers to the boiling water and cook for 5 minutes. Carefully remove peppers with tongs, draining any water from inside the cavities. Set aside.
Add quinoa and water to a medium saucepan, and bring to a boil. Reduce heat to low, and simmer, covered, for 12 to 15 minutes or until water is absorbed and quinoa is tender (or cook according to package instructions). Set aside.
Heat oil in a large skillet over medium heat. Sauté the onions until translucent, 3 to 5 minutes. Add garlic, chili powder, cumin, oregano, salt, and pepper, and cook, stirring, for 30 seconds. Add the cooked quinoa and beans, and stir until heated through, 2 to 3 minutes. Remove from heat. Stir in salsa and cheese (if using).
Stuff each pepper with the filling. Stand them upright in a baking dish, and bake for 15 minutes. Serve with additional salsa, if desired.
Makes 4 servings.