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.
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.