Stuffed Green Pepper with Quinoa and Black Beans

  • 1 cup quinoa
  • 2 cups water
  • 1 15 oz can black beans, rinsed, drained
  • 1 ¼ cup chopped onions
  • 1 TB chopped garlic
  • 1 cup crushed tomatoes, canned
  • 1/3 cup canned green chilies, chopped
  • 1/3 cup corn kernels
  • 1 ½ tsp chili powder
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 3 TB chopped cilantro
  • 3 scallions, finely chopped
  • 5 green peppers, halved, cored, seeded
  • 2 cups Monterey Jack cheese, shredded
  • 2 cups Cheddar cheese, shredded
  • 1 32 oz jar marinara sauce

A very popular dish from our hot bar!

Rinse quinoa well, place in pot with water, bring to a boil, lower heat and cook until water is absorbed and little tails pop on the quinoa grains. Fluff with a fork. Heat oil in a large pot, add onions and garlic, cook until softened. Add chili powder, salt and pepper, tomatoes and green chilies. Bring to a simmer, cook 30 minutes. Remove from heat, fold in quinoa and black beans, corn, cilantro, scallions and Monterey Jack cheese. Stuff pepper halves with mixture. Pour about a cup of the marinara sauce in the bottom of a baking dish, large enough to hold peppers in a single layer. Place peppers in pan. Cover pan snuggly with foil and bake in a 350°F oven for 30 minutes. Remove foil, sprinkle tops of peppers with the Cheddar cheese, return to oven until cheese is melted and browning a bit.