Sunday, November 11, 2012

Quinoa Stuffed Green Peppers With Homemade Guacamole

I recently discovered quinoa and I've been hooked!  I was craving stuffed peppers the other day and I came up with this delicious and filling recipe! I also topped it off with my homemade guacamole!

**  This recipe feeds one person, just double the pepper ingredients to feed more than one **
                 { You could also remove the Chicken granules for a vegetarian meal. }


1 Green Pepper
1/4 C Quinoa
1/4 C Diced Red Onion
1 Tsp Wyler's Chicken Granules
3/4 C Water
1 Tsp Chopped Cilantro
Can of Vegetarian Refried Beans
Can of Enchilada Sauce
1/4 C Shredded Extra Sharp Cheddar 

1/2 Avocado
1/2 Tomato Chopped & Seeds Removed
1 Tsp Chopped Cilantro
2 Tbs Frontera Tomatillo Salsa

Add the diced onion, quinoa, water, & chicken granules to a small sauce pan - cover slightly with a lid.  Cook on a medium to low heat until all water is absorbed.  Fluff with a fork. Once the quinoa is cooked take the quinoa off the stove and mix in 1 tsp of the chopped cilantro, and add the shredded cheese, stir.

In the meantime heat the oven to 375 and cut the top off the pepper. Gut out the insides.  Cook the pepper in the microwave for 90 seconds to soften the pepper.

Add a layer of refried beans to the bottom of the pepper, fill the rest with the quinoa mix.

Pour a layer of enchilada sauce in a baking dish.  Place the peppers on top of the enchilada sauce. Cover with tin foil and cook for 25 minutes.  After 25 minutes take off the tin foil and cook for another 5 minutes.

When the peppers are almost done start making the fresh guacamole!  Cut an avocado in half, don't use the side with the pit.  Keep the pit half in the fridge (it stays fresh longer with the pit left in it).
Mash half of the avocado with a fork. Mix in the chopped cilantro, tomatillo salsa, and diced tomatoes.

Cut the pepper in half to serve, drizzle the enchilada sauce on top and serve with guacamole!

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