Saturday, March 7, 2015
Overstuffed Mexican Peppers by Jackie
3 large or 4 regular size bell peppers
1/2 c. quinoa, uncooked
1 lb. ground beef
1/4 tsp. black pepper
3/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1/2 c. water
1 (15oz.) can black beans, drained and rinsed
1 Roma tomato, seeded and diced
1 (4oz.) can diced green chilies
1/2 c. cilantro, minced
3/4 c. picante sauce
1 1/2 c. grated Mexican cheese (Monterrey Jack, Cheddar, Queso Quesadilla & Asadero combo), divided
1 (15 oz.) can mild, red enchilada sauce
Add quinoa, 1 cup of water and a pinch of salt to small saucepan and bring to a boil over medium-high heat. Boil 5 minutes. Turn off heat. Cover and let steam for 15 minutes. Fluff with a fork.
Brown beef and onion in skillet. Drain fat and return meat to skillet. Add seasonings and water. Cook for 5 minutes.
Add quinoa, beans, chilies, cilantro, picante sauce and 1 cup cheese. Mix well.
Pour enchilada sauce into aluminum freezer pan.
Cut peppers in half. Place in baking dish. Divide filling equally into each pepper. Sprinkle with remaining 1/2 c. cheese. Cover. Freeze.
Thaw completely. Bake covered for 25-30 minutes on 375 degrees. Remove foil. Bake another 5 minutes.
*If you prefer spicy, top peppers with enchilada sauce from the bottom of the baking dish. If you like things more mild, I recommend not putting the sauce on the peppers.