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Title: Quinoa & Black Bean Stuffed Peppers
Categories: Grains, Beans, Cheese, Vegetables
Yield: 4 servings
1 1/2 c Water
1 c Quinoa; rinsed
4 lg Bell peppers
16 oz Jar chunky salsa; divided
15 oz Can black beans; rinsed,
- drained
1/2 c Ricotta cheese
1/2 c Shredded Monterey Jack
- cheese; divided
Set oven @ 400┬║F/205┬║C.
In a small saucepan, bring water to a boil. Add quinoa.
Reduce heat; simmer, covered, until water is absorbed,
10-12 minutes.
Meanwhile, cut and discard tops from peppers; remove
seeds. Place in a greased 8-in. square baking dish, cut
side down. Microwave, uncovered, on high until
crisp-tender, 3-4 minutes. Turn peppers cut side up.
Reserve 1/3 cup salsa; add remaining salsa to quinoa.
Stir in beans, ricotta cheese and 1/4 cup Monterey Jack
cheese. Spoon mixture into peppers; sprinkle with
remaining cheese. Bake, uncovered, until filling is
heated through, 10-15 minutes. Top with reserved salsa.
Cindy Reams, Philipsburg, Pennsylvania
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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