Mexican Quinoa Stuffed Peppers
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Yields 4-6 Servings
Ingredients
- ¾ cup quinoa
- 1½ cups grated carrot
- 1¾ cups water
- 1 (15 oz) can black beans, rinsed and drained
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 small jalapeno or serrano pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon pepper
- ¼ teaspoon salt
- 1 (15oz) can diced tomatoes
- 1 tablespoon lime juice
- 1½ cups grated cheese, divided (pepper jack, colby jack, or a mexican blend work well)
- ⅓ cup fresh cilantro, chopped (plus more for garnish)
- 4 large bell peppers (red, yellow, or orange), halved lengthwise, ribs and seeds removed
- ½ cup queso fresco, for serving
- guacamole, sour cream for serving
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a large baking dish.
- Stir the quinoa, carrots, and water together in a medium saucepan. Bring to a boil over medium high heat, then reduce heat to low and simmer covered for about 20 minutes, or until quinoa is tender and liquid is gone. Stir in the drained black beans and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion, jalapeno, and garlic and saute until tender, about five minutes. Stir in spices and saute for an additional minute.
- Add the tomatoes and lime juice to the onion mixture. Bring to a boil and simmer until most of the liquid has evaporated, about 8 minutes.
- Add the quinoa and beans to the onion mixture. Stir in ¾ cup of grated cheese and cilantro.Fill each bell pepper half with a heaping ½ cup quinoa mixture.
- Place the stuffed peppers in baking dish. Cover with foil and bake 40 minutes. Uncover and sprinkle with remaining grated cheese. Bake uncovered for 15 minutes more, or until cheese is browned and bubbling. Let cool slightly before serving. Top with guacamole, sour cream, fresh cilantro, and queso fresco.