Monday, September 1, 2014

RED PEPPERS STUFFED WITH QUINOA AND ENCHILADA SAUCE ENJOY DAN:

PEPPERS STUFFED WITH QUINOA AND HOME MADE ENCHILADA SAUCE
                                                                                        By CHEF DAN:
Serves 8
4 red bell pepper, halved lengthwise, ribs removed, stem in tact
1 cup quinoa
2 tablespoon olive oil
1 onion, finely chopped
6 baby portabella mushrooms, sliced
2 cloves garlic, minced
1 tablespoon EACH a cumin, and smoked paprika
1 (15 Oz) can black beans drained
2 (15 Oz) cans diced tomatoes, liquid reserved
1 (4 Oz) can diced green chilies, do not drain
2 tablespoons lime juice
1-1/2-cup grated Monterey Jack Cheese
1 (18 Oz) jar homemade red enchilada sauce, recipe to follow

 DIRECTIONS:       (PRE-HEAT OVEN TO 350 DEGREES)
1.   Heat oil in a sauce-pan over medium-heat when sizzling.
2.   Add onions, mushrooms and sauté 5 minutes.
3.   Add cumin, paprika, garlic, green chilies, and sauté 1 minute.
4.   Stir in drained tomatoes, cook 5 minutes.
5.   Stir in black beans, quinoa, and 2 cups of water and bring to a boil.
6.   Reduce heat, cover and simmer for 20 minutes.
7.   Stir in 1 cup cheese, enchilada sauce and lime juice.
8.   Season with sea salt and black pepper to taste.
9.   In a pre-heated oven pour liquid from the tomatoes in bottom of baking dish.
10.                Fill each bell pepper with 3/4-cup quinoa mixture, and place in baking dish.
11.                Cover with foil and bake 1 hour.
12.                 Uncover and sprinkle 1 tablespoon or remaining cheese.
13.                 Bake 15 minutes longer or until tops are browned.
14.                Let sit 5 minutes.
ENCHILADA SAUCE:
1 tablespoon olive oil, I onion minced, 1/2-teaspoon salt,  2 tablespoon chili powder, 2 tablespoon sour cream, 3 garlic cloves, minced,  2 teaspoons cumin, 2 teaspoons sugar, 2 (8 Oz) cans tomato sauce, 1/2-cup water
Directions:
1.   Heat oil in skillet over medium-heat when sizzling.
2.   Add onion, salt and sauté 5 minutes.
3.   Stir in chili powder, sour cream, garlic, cumin, and sugar.
4.   Stir in tomatoes sauce and water, and cook 5 minutes.
5.   Season with salt and pepper.   
ENJOY DAN:                                                                      BON-APPETITE!!


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