serves 4
PEPPER INGREDIENTS:
1 cup quinoa, thoroughly rinsed and drained
2 cups vegetable stock
4 bell peppers, mixed colors, seeded and halved
2 tablespoons grape-seeds oil
4 cloves garlic, thinly sliced
1 onion, chopped
1 fresh jalapeno pepper, seeded and chopped
6 cremini mushrooms. Sliced
2 tablespoons olive oil
1/2-cup salsa Verde, plus more for serving
1 tablespoon nutritional yeast
2 teaspoons EACH cumin powder, smoked paprika and sumac
1-1/2- teaspoons EACH chili powder, garlic powder and
onion powder
1 (15 Oz) can black beans
1 cup whole kernel corn
CONDIMENTS:
1 avocado,
sliced
1 tablespoon
Chipotle red sauce
1 tablespoon
cilantro dressing, creamy
1 tablespoon
hot sauce
1
tablespoon lime juice
1/2-cup
salsa Verde
DIRECTIONS:
(PREHEAT OVEN TO 450 F THEN REDUCE HEAT TO 400 F)
1.
Add
quinoa and vegetables stock to a saucepan and bring to a boil over high-heat.
2.
Reduce
heat cover: simmer until all liquid is absorbed, and quinoa is fluffy- about 20
minutes.
3.
Lightly
grease a baking dish,
4.
Brushed
halved peppers with grape-seed oil and season with salt and pepper.
5.
Roast
in a baking sheet upside down until skins began to char and peppers are just tender.
6.
Let
cool and the arrange on a baking dish cut side up.
7.
Heat
2 tablespoons olive oil over medium-high heat, when sizzling.
8.
Add
garlic and next 3 ingredients season with salt and pepper and sauté for 5
minutes.
9.
add
quinoa to a bowl and all remaining ingredients plus sauteed vegetables.
10. Generously stuff halved peppers
with quinoa mixture.
11. Cover with foil and bake for 30
minutes, then reduce heat to 400 F
12. remove foil and bake for about 20 minutes
13. Remove from oven and top with favorite
condiments.
ENJOY
DAN: HEART AND SOUL IN THE KITCHEN!!
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