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Week of 5/6/13

Southwestern Stuffed Peppers
with roasted asparagus

Active: 25 min Total: 35 min
Original
Southwestern Stuffed Peppers
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
Save recipe
66

Ingredients

Metric
Servings:
4
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

  1. 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
  2. Peppers - Core stem and then slice in half
  3. Asparagus - Hold ends and snap. Asparagus will snap at a natural breaking point; discard the bottom stems
  4. Black beans - Drain and rinse

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Make

  1. Preheat oven to 400F (204C) degrees
  2. 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
  3. 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.
  4. 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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