Wednesday, February 2, 2011

Southwestern Stuffed Peppers

Some of my friends and family know that there was an incident when I was around 10 years old involving pureed black beans and a certain cousin of mine tricking me into thinking it was chocolate pudding. Needless to say that was a major shock and pretty much ruined beans for me. I literally haven't touched black beans since that day, until tonight!

I wasn't sure if I was going to care for this, but just like every meal I've made with beans in the past few weeks, I loved it!!! Tons of flavor and again, I really liked the beans! Another great vegetarian meal to add to my repertoire.

Southwest Stuffed Bell Peppers
Slightly adapted from Our Best Bites
5 WW points plus per pepper

6 medium sweet bell peppers (I used red and yellow)
1 Tbs salt
1/2 C cooked quinoa or rice (I used quinoa)
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 - 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
3/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add quinoa, tomatoes, 1/2 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chili powder to your liking. Then evenly divide mixture between peppers. Top peppers with remaining 1/4 cup cheese and crushed tortilla chips.

Bake at 350 for about 30 minutes.



Leslie said...

A big hit in our house! Excellent flavors and very filling!!

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