This recipe can be easily modified and adapted depending on the flavors you are in the mood for. In this version, I mixed some quinoa (I'm on a quinoa kick) with refried beans. You can easily do this with rice instead of quinoa and even try black or pinto beans instead of refried. I also went vegetarian since I ate them as a side with baked chicken but you could opt to add meat or chicken to the filling as well if you wanted this as your main and are inclined to always have meat in your main. I love a recipe where the options are endless!
Stuffed Mini Peppers
Time: About 40 minutes
Ingredients:
4-6 mini bell peppers (found in the refrigerated section of grocery in a plastic bag)
1 tsp olive oil
1/4 cup chopped onion
1 garlic clove minced
1 can refried beans (I used chipotle flavor)
3 tablespoons salsa (I used corn salsa)
1/2 cup quinoa cooked
1 jalapeno seeded and chopped or 1-2 canned green chiles chopped (optional)
1/2 cup shredded cheddar cheese
Note: this makes way more filling than you need - I made two batches with this amount. You can also use left over filling for burritos or nachos the next night.
Directions:
Preheat oven to 375 degrees.
Cut tops off peppers and slice in half lengthwise stopping before you cut all the way through. Remove seeds and membrane.
Heat olive oil in small sauce pan. Add onion and garlic and cook until soft. Add beans, salsa and quinoa and jalapeno and cook until warm. Remove from heat and cool until mixture is safe to handle.
Spoon mixture into each pepper so that you can still kind of close the pepper. Place peppers on baking sheet and sprinkle each with cheese. Cover and bake in preheated oven about 25-35 minutes until peppers are soft.
Enjoy that yummy goodness with chips and sour cream! (sorry about the lame pic)
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