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Stuffed peppers
4
55 minutes
Ingredients
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6 oz quinoa
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4 large bell peppers
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2 tsp STAR extra-virgin olive oil
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1 onion
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14 oz cooked black beans
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8 oz grated cheese
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6 oz tomato or chipotle sauce
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1 tsp cumin, garlic powder or chili powder (optional)
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5 oz canned corn, drained
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Salt and pepper
Instructions
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1.
Boil the quinoa following the instructions on the package and set aside in a bowl. Preheat the oven to 374 F.
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2.
Cut the peppers in half lengthways and remove the seeds. Brush the skin side with STAR extra-virgin olive oil and arrange them with the cut side facing upwards on a baking sheet drizzled with extra-virgin olive oil.
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3.
Warm a dash of STAR extra-virgin olive oil in a frying pan. Chop the onion and gently cook for 5 minutes. Add salt and pepper.
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4.
Add the onion to the quinoa, together with the cooked black beans, 5.5 oz cheese (save 2.5 oz for later), sauce and corn. Stir well.
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5.
Stuff the peppers with the mixture and cover with tinfoil. Bake for 30 minutes. Take off the tinfoil, sprinkle with the 2.5 oz of grated cheese and bake for 15 minutes more until they turn golden brown.
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6.
Serve hot with some guacamole and sour cream on the side.
