Thursday, June 23, 2011

Quinoa Stuffed Bell Peppers with Chipotle Sauce

These bell peppers are packed with protein and fiber because they are stuffed with quinoa and black beans.  It's also a great use of veggies that are in season right now by using zucchini and corn.  This dish is totally fresh, light and easy--perfect for a healthy summertime dinner.

Chipotle Sauce:

4 dried New Mexico Chilies, stems and seeds removed
1 3/4 cups filtered water
1 cup canned diced tomatoes, drained
1/2 tsp ground chipotle powder (or more or less to taste)
1 tsp garlic powder
1/2 tsp onion powder
2 tbsp Vegenaise or Follow Your Heart Sour Cream
Kosher salt and pepper to taste.

  • Place chilies in a small sauce pan, add water, bring to a boil, remove from heat, cover and let steep for 20 minutes until soft.
  • Add softened chilies and water to a blender and blend on high until smooth.  Strain sauce through a strainer and return to blender.
  • Add all other ingredients and blend until smooth.
  • Season with salt and pepper and set aside.
Stuffing Ingredients:

2 organic red bell peppers, sliced in half, seeds removed
2 organic orange or yellow bell peppers, sliced in half, seeds removed
2 organic green bell peppers, sliced in half, seeds removed
1 cup quinoa, cooked and drained
1 can black beans, rinsed and drained
1 medium onion, diced small
1 organic red bell pepper, diced small
4 cloves of garlic, minced
4 green onions, chopped
2 tbsp fresh minced basil leaves
2 tsp fresh oregano, minced, or 1 tsp dried
2 zucchini, diced small
2 ears of corn, shucked and kernels removed from the cob
Kosher salt and black pepper to taste
Juice of 1 lime
1 tbsp extra virgin olive oil
2 tbsp parsley, finely chopped

  • Preheat broiler to 475 degrees and place peppers on a baking sheet and set aside.
  • Rinse quinoa under water for a few minutes and add to a sauce pan.  Add enough water to cover by 4", bring to a boil, reduce to a simmer and cook for about 15 minutes until seed open up.  Drain really well through a strainer, fluff and set aside.
  • Heat a large saute pan on medium-low, add olive oil, onions, diced bell pepper, garlic and cook for about 5-7 minutes until soft.
  • Add herbs, zucchini, and corn and cook for about five minutes until vegetables are soft.
  • Stir in cooked quinoa, black beans, lime juice and season with salt and pepper.  Remove from heat, cover and keep warm while preparing peppers.
  • Place peppers under the broiler for about 5-7 minutes on each side until slightly charred and crisp-tender.  Flip frequently making sure that they cook evenly and do not burn.
  • Remove peppers from broiler and immediately stuff with warm filling.
  • Drizzle with chipotle sauce and garnish with minced parsley.
  • Serve immediately.

No comments:

Post a Comment