What's For Dinner - Southwest Stuffed Peppers Posted by Unknown | Tuesday, February 14

These look fantastic and can be made vegetarian or with ground beef or ground turkey with fennel!  




Southwest Stuffed Peppers - Deena Driskel

Southwest Stuffed Peppers

1 cup cooked quinoa
1 Tbsp. olive oil
6 scallions, thinly sliced, white & green parts separated
1 can seasoned black beans, drained mostly
1 cup frozen corn
1 4.5oz. Can chopped green chilies
1 tsp. ground cumin
Salt & Pepper
Salsa of choice
4oz. Monterey Jack , grated cheese (1 cup)
4 large bell peppers, halved lengthwise, ribs & seeds removed
1/2 cup plain low-fat Greek yogurt salsa, for serving

Heat oven 375
Heat oil in large skillet over med.-high heat. Add the scallion whites & saute for 3-5 min. Add can of blk. beans, corn, chilies, cumin, cooked quinoa, 1/2 cup cheese, 1/2 tsp. salt & 1/4 tsp. pepper
Arrange bell peppers, cut side up, in 9x13 Pyrex. Divide mixture among the 8 pepper halves, add 1/4-1/2 cup water to the dish, tightly cover the dish with foil & bake until peppers are soft, 
30-40 min. Uncover, sprinkle with remaining cheese & bake til browned, 5-7 min.
In small bowl, mix yogurt & salsa together & Drizzle over peppers. Top with green scallions. 



Soooo yummy!