Black Bean, Corn and Quinoa Stuffed Anaheim Peppers
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
3/4 cup quinoa
1/2 teaspoon salt
1 2/3 cups frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
3/4 cup salsa
2 tablespoons lime juice
2 tablespoons chopped cilantro
12 anaheim peppers
Rinse quinoa under cold running water. In a medium saucepan, combine 3/4 cup quinoa with 1-1/2 cups water. Heat to boiling over high heat. Stir in salt, reduce heat to low, cover, and simmer for 20 to 25 minutes or until liquid has been absorbed. Once cooked, add in corn, beans, lime juice and cilantro and heat through.
Meanwhile, place peppers under a hot broiler and cook, rotating every few minutes, until skin is blistered and blackened. Place the peppers into a large brown paper bag and allow to sit for 10-15 minutes. Wearing gloves peel the skin off of the peppers, and make a slit in the side of each one. Remove the seeds and the membranes from each, then set aside.
To stuff the peppers, place a few tablespoons of the quinoa mixture in each pepper and set in a baking pan. Once all are stuffed cook at 350F for 10-15 minutes or until heated through.