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!!
No comments:
Post a Comment