Recipe & History lesson by Crystal
Recipe makes 6 servings
Serve with yellow rice (arroz amarillo), avocado, sour cream, and chips & salsa! This is a vegetarian recipe but is also great with chicken!
Ingredients:
1 cup of dry quinoa
1 can of black beans
1 can of diced tomato's or rotel,
1 cup of frozen organic corn
2 cloves of garlic, minced
1 TBS lime juice
1 TBS of chili powder
1 tsp of cumin
Dash of salt, pepper, garlic powder
3 large poblano peppers or 6 bell peppers
1 (8 to 10oz) can of enchilada sauce
1 cup of colby jack cheese
*Poblano peppers are very mild however, use bell peppers for this recipe if your Kitchen Kid is not a fan of spicy foods!
Directions:
Preheat the oven to 400 degrees.
Rinse quinoa and prepare per instructions on package. (Typically 1 cup of quinoa to 2 cups of boiling water for 15 to 20 min or until all liquid has been adsorbed). In a large mixing bowl add cooked quinoa, black beans (rinsed & strained), tomato's, corn, garlic, lime juice, and spices. Mix together.
Wash and dry the peppers. If using poblano peppers consider using a glove to avoid a capsaicin burn (more on this below!). Cut peppers horizontally and remove the seeds. If using bell peppers, cut the tops off and remove the seeds inside. Stuff the peppers with the quinoa mixture. Place in a greased 8 x 11 baking dish. Using 1/2 cup of colby jack cheese, top each pepper. Then add the enchilada sauce. Cover baking dish with foil for 30 minutes. After 30 minutes, remove foil and add the rest of the cheese. Bake an additional 5 minutes. Enjoy!!
Recipe makes 6 servings
Serve with yellow rice (arroz amarillo), avocado, sour cream, and chips & salsa! This is a vegetarian recipe but is also great with chicken!
Ingredients:
1 cup of dry quinoa
1 can of black beans
1 can of diced tomato's or rotel,
1 cup of frozen organic corn
2 cloves of garlic, minced
1 TBS lime juice
1 TBS of chili powder
1 tsp of cumin
Dash of salt, pepper, garlic powder
3 large poblano peppers or 6 bell peppers
1 (8 to 10oz) can of enchilada sauce
1 cup of colby jack cheese
*Poblano peppers are very mild however, use bell peppers for this recipe if your Kitchen Kid is not a fan of spicy foods!
Directions:
Preheat the oven to 400 degrees.
Rinse quinoa and prepare per instructions on package. (Typically 1 cup of quinoa to 2 cups of boiling water for 15 to 20 min or until all liquid has been adsorbed). In a large mixing bowl add cooked quinoa, black beans (rinsed & strained), tomato's, corn, garlic, lime juice, and spices. Mix together.
Wash and dry the peppers. If using poblano peppers consider using a glove to avoid a capsaicin burn (more on this below!). Cut peppers horizontally and remove the seeds. If using bell peppers, cut the tops off and remove the seeds inside. Stuff the peppers with the quinoa mixture. Place in a greased 8 x 11 baking dish. Using 1/2 cup of colby jack cheese, top each pepper. Then add the enchilada sauce. Cover baking dish with foil for 30 minutes. After 30 minutes, remove foil and add the rest of the cheese. Bake an additional 5 minutes. Enjoy!!