Quinoa, Black Bean, and Corn Stuffed Jalapenos
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
6 jalapenos (12 halves)
1 cup cooked quinoa
1/2 cup black beans
1/2 cup corn
1/2 cup monterey jack cheese, shredded
Preheat oven to 375 degrees F.
Cut the jalapenos in half and take out the seeds (use gloves or wash your hands with soap directly afterwards).
In a bowl, mix together the quinoa, black beans, and corn.
Scoop the quinoa mixture generously into each jalapeno half. I found that using a spoon to shape a mound works best.
Place the poppers on a baking sheet (with a few inches between each of them) and then bake for 30 minutes.
After 30 minutes, sprinkle cheese on top of each popper and then place back in the oven for 15 minutes.
Allow poppers to cool for 5 minutes and then serve immediately.