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Quinoa and Black Bean Stuffed Peppers


Quinoa has been one of my go-to side dishes for a few years now and I'm always looking for new ways to serve it up.  I found Cindy R's Quinoa and Black Bean Stuffed Peppers on the Taste of Home site. 

The recipe calls for cutting the tops off of green peppers, but I prefer yellow and red instead.  I also cut them in half.  This meant I had to microwave them in two batches instead of one, and then I moved them to a 13x9 baking dish.  

 

I used pre-rinsed quinoa, which is a huge time saver.  I like that this recipe uses some of my favorite pantry staples, black beans and salsa. I used whole milk ricotta because that's what I have on hand.

 

I topped them with Fiesta blend cheese.  If you want to up the general heat level, you can definitely go with a spicier blend.

 
Two pepper halves made a nice filling dinner.  I froze the remaining halves until solid and then vacuum sealed them for future meals. Thank you so much to Cindy for sharing her amazing recipe!
 

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Quinoa and Black Bean Stuffed Peppers

Quinoa and Black Bean Stuffed Peppers
Author: Jolene's Recipe Journal

Ingredients

  • 1/2 cups water
  • 1 cup quinoa, rinsed
  • 4 large red and yellow bell peppers
  • 1 jar (16 ounces) chunky salsa, divided
  • 15oz reduced sodium black beans, rinsed and drained
  • 1/2 cup  ricotta cheese
  • 1/2 cup shredded Fiesta Blend cheese, divided

Instructions

  1. Preheat oven to 400°. In a small saucepan, bring water to a boil.
  2. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes.
  3. Meanwhile, slice peppers in half, remove seeds. Place 4 halves into a greased 9x9 glass baking dish or pie plate, cut side down.
  4. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Move peppers to 13x9 dish, cut side up.
  5. Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Fiesta blend cheese.
  6. Spoon mixture into peppers; sprinkle with remaining cheese.
  7. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.
Source: https://www.tasteofhome.com/recipes/quinoa-black-bean-stuffed-peppers/
peppers, quinoa, black beans
Dinner, lunch
American


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