Quinoa & Black Bean Stuffed Peppers

mmm peppersThe weather is teasing me with this sunny-hints-of-spring days and harsh bitter (mid 40s!) nights regiment. To combat my nostalgic spring-fever, on Monday Night #1 we decided to have a quasi-Mexican style evening {{ quasi because there were [very unfortunately] no margaritas.}} however, we [ possibly mostly I ] managed to eat something like 20 avocados worth of guac and spill [clearly hyperbolic] gallons of tomato sauce all over elJ’s floor (( because everyone deserves a Jersey Shore-esque “nickname”. )) thus the evening can still be deemed a success.

Anywho here’s the recpie:

[{ i learned a little too late in life that reading a recipe All the way through makes a huge difference. }]

Mmm...peppers.

Mmm...peppers.

* = I stole it from the commons and it worked out just fine for free.

** if you are doubling this (because leftovers are the best) make sure to have extra big pots/pans/etc.

1. In a saucepan over medium heat, sauté the onions in olive oil for 3ish minutes, until onions are translucent.

2. Add garlic (lots!) and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture– when they shrink up.

3. Stir in the chili powder (to taste) and salt.

4. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.

5. Meanwhile, preheat the oven to 350º F, or have your friends do this.

Finished peppers!

Finished peppers!

6. Put a pot of water to boil the peppers in on the stove.Cut the tops off the peppers (but keep them if you want cutesy caps) and remove the seeds and ribs.

7. Boil the peppers for 5 minutes, then drain them, then place them in a baking dish to await filling.

8. When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.

9. Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, put their caps on, and bake for 15 minutes.

10. Remove from oven; garnish (envelope) with cilantro, and serve.

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