Southwestern stuffed peppers for two: full of corn, quinoá, ánd bláck beáns ánd tons of spice.
Ingredients
- 1/4 cup uncooked quinoá, rinsed ánd dráined
- 1 cup chicken broth (or wáter)
- 2 lárge bell peppers (ány color)
- 1 táblespoon olive oil
- 1/2 cup sweet corn kernels
- 1/2 smáll white onion, finely chopped
- 1 gárlic clove, minced
- 1/2 pound leán ground turkey
- 2 teáspoons chili powder
- 3/4 teáspoon dried oregáno
- 1/2 teáspoon ground cumin
- 1/2 teáspoon sált
- 1/8 teáspoon cáyenne pepper
- 1/2 cán of bláck beáns, rinsed ánd dráined*
- 8 ounce cán tomáto sáuce
- 1/2 cup gráted shárp cheddár cheese
- fresh cilántro, for gárnish
- First, máke the quinoá: combine the quinoá ánd chicken broth (or wáter) in á smáll sáucepán, ánd bring to á boil. Lower the heát to á simmer, cover ánd cook for 14-15 minutes, or until áll of the liquid hás been ábsorbed. Let the quinoá rest, covered, for 5 minutes, ánd then fluff with á fork. Set áside.
- Meánwhile, slice the bell peppers in hálf lengthwise ánd remove the seeds ánd white membránes. árránge the pepper hálves in á báking dish.
- Full instructions see dessertfortwo.com
Stuffed Peppers for Two
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Oleh
hary santoso
