Monday, August 5, 2013

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

 Ingredients
  • 1 sweet potato, cut into small cubes
  • 1 tsp chili powder
  • 1 tsp cumin
  • 4 tbsp olive oil, divided
  • 1/2 cup uncooked quinoa
  • 1/2 red onion, diced
  • 4 cloves garlic, minced
  • 1 can rotel tomatoes with green chiles
  • 1- 15oz can black beans, rinsed
  • 1- 12oz bag frozen steamable corn
  • 2 tbsp lime juice
  • 1 tsp parsley 
  • 4 bell peppers, halved and seeds removed
  • 1 1/2 cup shredded cheddar cheese
  • salt and pepper to taste
Directions
  • Preheat oven to 400.
  • Spread out the diced potatoes on a baking sheet. Coat with 2 tbsp of the oil and then sprinkle with cumin, chili powder and salt and pepper. Bake for 20 mins. After baking, take potatoes out and turn oven down to 375.
  •  Cook quinoa and set aside.
  • Heat remaining 2 tbsp oil in large skillet over med-high. Add onions and saute until they start to soften.
  • Add garlic and tomatoes and cook about 2 minutes.
  • Add beans and corn and cook for 5 minutes until warmed. 
  • Mix in the sweet potatoes, quinoa, parsley and salt/pepper and stir until mixed thoroughly.
  • Stuff each pepper and sprinkle cheese on top. Place into cake pan that has been sprayed with cooking spray. Bake 30-45 minutes at 375 or until the peppers have softened.


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