Chipotle chiles, black beans and pepper Jack cheese give a flavorful boost to these quinoa-stuffed peppers.
We’ve sped things up by steaming the peppers and using quick-cooking quinoa.
We like the look of tri-colored quinoa, but any quinoa you have on hand will work.
If possible, choose peppers that will stand upright.
Chop the pepper tops to yield 1 cup.
Remove and discard seeds and membranes from peppers.
Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
Add the peppers; cover and steam until starting to soften, about 3 minutes.
Remove the peppers and set aside.
Heat oil in a large skillet over medium heat.
Stand the peppers upright in an 11-by-7-inch baking dish.
(Trim the bottoms, if necessary, to keep the peppers upright.)
Spoon about 1 cup quinoa mixture into each pepper, packing it in tightly.
Cover the stuffed peppers with foil.
Bake the peppers until warmed through, about 10 minutes.
Remove the foil and sprinkle the peppers evenly with cheese.
Bake, uncovered, until the cheese melts and browns slightly, 5 to 8 minutes.
Let rest for 5 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
