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Black Bean, Corn and Quinoa Stuffed Peppers Recipe

Black Bean, Corn and Quinoa Stuffed Peppers
Source: Tablespoon

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Ingredients

  • 1 sweet potato, cut into small cubes
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/2 red onion, diced
  • 1 jalapeño, seeded and diced
  • 3 cloves garlic, minced
  • 1 packet (8 oz) Old El Paso™ Black Beans, drained
  • 1 package (12 oz) frozen corn
  • 1/2 cup uncooked quinoa
  • 2 tablespoons fresh lime juice
  • 1/2 cup fresh cilantro leaves
  • 4 red bell peppers, sliced lengthwise and seeds removed
  • 2 cups shredded cheddar
  • 1 scallion, finely diced (for garnish)
  • 2 pinches coarse salt and freshly ground pepper
PREP TIME
10m
COOK TIME
50m
TOTAL TIME
1h
YIELD
8 servings

Instructions

  • Preheat oven to 400°F.
  • Arrange the diced potatoes on a rimmed baking sheet.
  • Drizzle with 2 tablespoons oil and sprinkle with cumin, chili powder and a good pinch of salt and pepper.
  • Toss and roast for 20 minutes.
  • Once roasted, lower the heat to 375°F.
  • Cook the quinoa in boiling water until they pop into little spirals, about 15 minutes.
  • Drain.
  • Heat the remaining 2 tablespoons oil in a large skillet over medium-high.
  • Add the onions and sauté until they start to soften, about 4 minutes.
  • Add the jalapeno and garlic; sauté another minute, until fragrant.
  • Add the black beans and frozen corn; cook for 5 minutes, until warmed.
  • Add the roasted sweet potatoes, cooked quinoa, lime juice, cilantro leaves, and a good pinch of salt and pepper.
  • Stuff the mixture into each pepper half, and sprinkle the cheese on top.
  • Bake for 30 minutes, or until the peppers have softened, and the cheese is melted and starting to bubble.
  • Garnish with scallions and serve immediately.

Dinner

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A recipe from Tablespoon

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