Kathleen1
05-20-06, 03:28 PM
Summer Sunset Stuffed Peppers
Category: Main Dishes - Other
Suitable for a: vegetarian diet
Ingredients:
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1 yellow pepper
1 red pepper
2 poblano peppers
1 cup quinoa, rinsed well several times
sea salt and freshly ground pepper
3 tablespoons olive oil
1 bunch of scallions, including 2 inches of the greens, thinly sliced
1 jalapeno chili, finely diced, seeds removed if that be your inclination for yourself
1 or more garlic cloves, finely chopped
1 teaspoon ground cumin
1 cup fresh or frozen corn kernels (from one or two ears of white or yellow corn)
1 cup cooked black beans
½ cup grated Monterey Jack, Mexican queso, mozzarella cheese, or crumbled goat cheese (Feta)
Instructions:
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Bring 2 cups water to a boil. Add ½ teaspoon salt, then the quinoa. Stir the quinoa into the water, then cover the pan and simmer over low heat until the grains are tender and reveal their spiraled germ, about 15 minutes.
Warm half the olive oil in a large skillet. Add the scallions (or onions) and chilies, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn, and black beans. Add drained quinoa and cheese. Toss everything together, taste for salt and season with pepper.
Slice the peppers in half lengthwise without removing the tops or stems then cut out the membranes and seeds. Simmer the peppers in salted water until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and then remove. Fill the peppers with the quinoa and set them in a large baking dish or smaller baking dishes.
Preheat the oven to 400 degrees Fahrenheit. Drizzle the remaining olive oil over the peppers and bake the peppers until heated through, 20 to 30 minutes. Serve hot, warm, or at room temperature.
© 2006 Kathleen A. O’Brien
Additional comments:
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use as entree or side servings 4 to 8
Garnish by serving on a bed of sauteed red onion rings or cabbage
Category: Main Dishes - Other
Suitable for a: vegetarian diet
Ingredients:
-----------------------------------------------------
1 yellow pepper
1 red pepper
2 poblano peppers
1 cup quinoa, rinsed well several times
sea salt and freshly ground pepper
3 tablespoons olive oil
1 bunch of scallions, including 2 inches of the greens, thinly sliced
1 jalapeno chili, finely diced, seeds removed if that be your inclination for yourself
1 or more garlic cloves, finely chopped
1 teaspoon ground cumin
1 cup fresh or frozen corn kernels (from one or two ears of white or yellow corn)
1 cup cooked black beans
½ cup grated Monterey Jack, Mexican queso, mozzarella cheese, or crumbled goat cheese (Feta)
Instructions:
------------------------------------------------------
Bring 2 cups water to a boil. Add ½ teaspoon salt, then the quinoa. Stir the quinoa into the water, then cover the pan and simmer over low heat until the grains are tender and reveal their spiraled germ, about 15 minutes.
Warm half the olive oil in a large skillet. Add the scallions (or onions) and chilies, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn, and black beans. Add drained quinoa and cheese. Toss everything together, taste for salt and season with pepper.
Slice the peppers in half lengthwise without removing the tops or stems then cut out the membranes and seeds. Simmer the peppers in salted water until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and then remove. Fill the peppers with the quinoa and set them in a large baking dish or smaller baking dishes.
Preheat the oven to 400 degrees Fahrenheit. Drizzle the remaining olive oil over the peppers and bake the peppers until heated through, 20 to 30 minutes. Serve hot, warm, or at room temperature.
© 2006 Kathleen A. O’Brien
Additional comments:
------------------------------------------------------
use as entree or side servings 4 to 8
Garnish by serving on a bed of sauteed red onion rings or cabbage