Sunday, October 18, 2009
Stuffed Peppers with Black Beans and Quinoa
Mmmm...these were delish! I slapped 'em together in no time since I had some homemade tomatillo salsa in the fridge and some NYT black beans just waiting to be eaten too. Heck, I think the quinoa went in because I had some leftovers from a salad I'd made the night before too! All this to say work with what you have, this just happened to be a particularly pretty "fridge cleaner" dish. Or, you can always buy some salsa and canned black beans and make some quinoa especially for this...it's worthy.
Stuffed Peppers with Black Beans and Quinoa:
4 large peppers, gutted, and tops saved
About a 1/1 ratio of black beans to quinoa (if you're not using homemade black beans with lotsa onions and garlic in them you'll want to saute some before you proceed to adding the rest of the ingredients to the filling)
1 large ripe tomato, chopped
a bit of cumin
a touch of coriander
chopped cilantro if you like
a bit of shredded sharp cheddar cheese
salt and pepper to taste
toasted pepitas to garnish
Pre-heat oven to 350.
Nuke peppers and their tops for 4 minutes.
Remove tops to a paper towel and keep nuking the pepper bodies for about 4 more minutes.
Remove peppers, drain and invert onto paper toweling.
Saute all but the cheese in a non-stick skillet, til some of the moisture has cooked away.
Mix in most of the cheese, fill peppers, top with the rest of the cheese and then replace tops.
Bake in a casserole that has about 1/4" of water or broth in the bottom for about 35 minutes or til hot clear through.
While the peppers are baking you can toast the raw pepitas (hulled punkin seeds) in a dry pan until they're nice and nutty.
Garnish with pepitas and serve with more tomatillo salsa at the table.