Mexican Stuffed Peppers

[Guest guest]

MEXICAN STUFFED PEPPERS

 

I made and froze these. They are absolutely delicious! The original recipe

called for brown rice, I substituted quinoa instead...DELISH!!

Roxanne NE Philly, PA

 

4 large red or green peppers

1 T olive oil

1 cup chopped onion

2 stalks celery, diced

1 t cumin

1 t chili powder

1 t basil

½ tsp oregano

2 cups cooked quinoa

1 ½ cups cooked and drained red kidney beans

2 T tamari

Cayenne to taste

1 ½ cups canned tomatoes with their juice

1 small can tomato paste

Thinly sliced cheese (optional)

1. Wash the peppers and cut them in half length wise. Remove the

seeds.

2. Place the peppers, cut side down, on a rack above boiling water.

Cover the pot and steam for about 10 min or until they are just beginning to

get soft. DO NOT STACK ON TOP OF ONE ANOTHER…they will not steam evenly.

3. Heat the olive oil in a large skillet. Add the onions, celery,

cumin, chili powder, basil and oregano. Saute until the onions are almost

tender.

4. Add the cooked quinoa and beans. Mix well; then add the tamari and

the cayenne to taste. Mix again.

5. Lightly oil a shallow 7 x 11 inch baking dish. Fill each pepper

with the bean and quinoa mixture and place the peppers side by side in the

baking dish.

6. Mix together the canned tomatoes and the tomato paste. If the

tomatoes are whole, chop them up or break them up with a fork.

7. Pour the tomato mixture over the stuffed peppers. Cover the baking

dish with foil and bake at 350’ for 30 minutes.

8. Uncover the dish and top each pepper with a thin slice of cheese if

desired. Return the dish to the oven and bake and additional 5 minutes or

until the cheese is melted.