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Southwestern Stuffed Peppers
with roasted asparagus

Name: Southwestern Stuffed Peppers
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup Quinoa, dry; 4 Peppers; 1 can Black beans (14 oz / 397 g can); 1 cup Frozen corn; 1 1/2 tsp Paprika; 3/4 tsp Coriander; 3/4 tsp Cumin; 1/2 tsp Kosher salt; 1 1/2 Tbsp Red wine or sherry vinegar; 3 Tbsp Olive oil; 4 oz Mexican cheese blend, grated ((buy pre-grated or blocks of Jack, cheddar, and colby and grate)); 1 bunch Asparagus (thin or thick spears are fine); 1/2 tsp Paprika; 1 Tbsp Olive oil; 1/2 Lemons, juice

Active: 25 min Total: 35 min

Original

Quinoa, corn, green onions, and black beans are tossed with Southwestern spices for a great stuffing to sweet peppers. Finished with some cheese, this vegetarian dinner will please everybody. The paleo version uses sauted onions, celery, and turkey as our stuffing.

Dependency

Honey-Lime Salmon

Proteins

Cheese, Beans, black

Cuisines

American - TexMex

Ingredients

Metric

Servings:

Southwestern Stuffed Peppers:

Quinoa, dry - 1 cup
Peppers - 4
Black beans (14 oz / 397 g can) - 1 can
Frozen corn - 1 cup
Paprika - 1 1/2 tsp
Coriander - 3/4 tsp
Cumin - 3/4 tsp
Kosher salt - 1/2 tsp
Red wine or sherry vinegar - 1 1/2 Tbsp
Olive oil - 3 Tbsp
Mexican cheese blend - 4 oz , grated ((buy pre-grated or blocks of Jack, cheddar, and colby and grate))

Paprika Roasted Asparagus:

Asparagus - 1 bunch (thin or thick spears are fine)
Paprika - 1/2 tsp
Olive oil - 1 Tbsp
Lemons - 1/2 , juice

Prep

Quinoa - If you made last night's meal, quinoa is made, so nothing to do! If not, just combine tonight's portion with 1 3/4 cups (176 ml) of water. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes
Peppers - Core stem and then slice in half
Asparagus - Hold ends and snap. Asparagus will snap at a natural breaking point; discard the bottom stems
Black beans - Drain and rinse

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Make

Preheat oven to 400F (204C) degrees
Toss asparagus with paprika and oil on a baking sheet. Spread out, sprinkle with salt, and roast for 6 to 10 minutes depending on thickness
In a large bowl mix together quinoa, black beans, and corn. Toss with spices, vinegar, and oil. Sprinkle inner part of peppers with some salt and then divide quinoa into peppers. Cover with cheese and bake for 10 to 12 minutes.
When asparagus is done roasting (should be tender but still crunchy), give it a good squeeze of lemon juice. Enjoy together with your stuffed peppers!

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