4-5 large bell peppers, tops cut off and seeds removed
½ cup uncooked quinoa
1 cup water or chicken broth
Zest from one lime
Juice from one lime
¼ cup fresh cilantro, finely chopped
1 Tbs olive oil
¼ of a red onion, finely chopped
½ of a jalapeño, ribbed and seeded
1 garlic clove, minced
Salt and pepper to taste
One 15oz can of black beans, drained and rinsed
One 8oz can of corn, drained
½ Tbs taco seasoning –
Shredded cheese or avocado slices to top the peppers
Sour cream or salsa for serving (optional)
(1.) Bring a large pot of salted water to a boil, drop peppers in and boil for 2-3 minutes. (2.) Remove from water with tongs and place upside-down onto a paper towel to dry. (3.) Next combine quinoa and water (or chicken broth) in a medium sized sauce pan and bring to a boil. Reduce heat to low and cover with a lid for approximately 15 minutes or until all of the liquid has been absorbed by the quinoa.
(4.) Stir in lime zest, lime juice, and chopped cilantro if all other ingredients are ready to go. If not, remove from heat and keep covered until other ingredients are ready before adding zest and cilantro.
(5.) In a medium skillet, heat olive oil over medium heat. When hot, add onion, jalapeño, and minced garlic.
(6.) Sauté for 2-3 minutes or until onion becomes translucent. Season with salt and pepper.
(7.) In a large bowl, stir together onion and pepper mixture, rinsed black beans, corn, and taco seasoning.
(8.) Add cilantro and lime quinoa and stir until all ingredients are mixed.
Spoon mixture into peppers and place in prepared baking dish. Bake for 25 minutes.