Southwest Quinoa and Bean Stuffed Peppers

If you’re looking for a fresh, savory, yet simple dinner recipe then look no further. This combination of bell peppers, quinoa, and beans contains tons of nutrients with a spicy kick.

• 3 tomatoes, halved
• 1 Serrano chili pepper, seeded
• 1 small onion, halved
• Juice of 1 lime
• 4 cloves garlic
• ½ cup cilantro
• 2 tsp salt

• 2 cups quinoa, cooked
• 1 ½ cups beans, cooked (any kind)
• 1 cup frozen corn, thawed
• 1 large tomato, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp salt
• ½ tsp black pepper
• 1 tsp oregano

1. Broil peppers in oven until skin blackens, turning often. Transfer to paper bag for 5 minutes.
2. Rub gently to peel the skin. Cut off the tops of the peppers, remove and discard seeds inside.
3. To make the salsa roja, roast tomatoes, chili pepper, and onion for 20 minutes at 350oF. Transfer to a blender and process with remaining ingredients.
4. To make the filling, sauté onion in oil until tender in a large pan. Add the garlic, tomato, corn, lemon juice, salt, pepper, and oregano. Cook for 3-5 minutes longer. Add the quinoa and beans.
5. Stuff each pepper with 1 cup of filling. Bake for 20 minutes at 400oF.
6. Serve over salsa roja.