I don’t like quinoa. There, I said it. I feel like health foodies, even the casual ones, would have my head for this. I’ve only had quinoa at Protein Bar, but Chicagoans are crazy about that place. I don’t mind it at first, but after four or five bites, it actually makes me queasy… I tried it twice just to be sure!So what I’m getting at here is that you’re welcome to sub quinoa in for the rice in this tasty recipe, but I have chosen to stick with good old-fashioned rice, empty nutritional value and all. But otherwise, this is a super healthy dinner and highly customizable. Consider adding ground beef/turkey, sour cream, kidney beans, hot sauce, taco seasoning, etc.
(Serves: Two, with leftovers likely!)
2 red peppers
2 cups rice, cooked
1 cup black beans
1 cup sweet corn
1/3 red onion, diced
1/3 tomato, diced
2 tbsp. salsa
1/3 cup shredded cheese
AvocadoPreheat oven to 375 degrees. Wash your red peppers, cut then in half lengthwise, and remove the seeds. (Tip: A spoon—especially a grapefruit spoon—makes this process super easy.) Lay them with the opening up on a cookie sheet or baking pan, and drizzle/spray with olive oil. Bake for about 15 minutes or until the edges start to become translucent. Set aside to cool.
While the peppers are cooking, prepare your rice. (I recommend using a Mexican rice or even dirty rice for maximum flavor. Those microwavable bags make things super easy if you’re looking to cut down on time.) Fold in the black beans, corn, red onions and tomato. Add the salsa and any other spices you’d like to include (I used chili powder, garlic powder and red peppers for a kick), and mix. Now you’re ready to stuff your peppers. Over-stuffing is highly recommended!