From the Farm: Recipes
Black Bean and Quinoa Stuffed Peppers
FOUND IN: Entree on October 28, 2012
Yield: 6 - 8 portions
I used Giant Marconi peppers for this dish. They were beautiful and sweet and I love the whimsical shapes. Because they are long, narrow peppers I took a thin slice off, lengthwise, to open them up. Use a sharp paring knife or a teaspoon to remove the seeds and pulp. Here's the recipe:
6 - 8 large peppers, cut open, seeded and ready to fill
1 cup quinoa, cooked (may substitute rice)
1/2 large onion, diced finely
1 stalk celery, diced
1 Tbsp garlic, minced
1 medium tomato, diced
2 Tbs olive oil
1 can black beans, drained
1 cup corn, cut from the cob (optional)
1/2 cup crumbled feta cheese
fresh parsley or cilantro, minced
Preheat oven to 325. Place prepared peppers in an oblong baking dish. In a saute pan, heat olive oil and add onions, celery, and garlic. Cook until onions are transparent. Add tomatoes and corn (if using). Let this mixture cook until tomatoes are soft. Add black beans and quinoa and season to taste with salt and pepper. Add parsley or cilantro and 2/3 of the crumbled feta. Toss lightly and spoon into peppers. Dress the top with the rest of the feta. Add about 1/4 cup water to the bottom of the baking dish. Cover the dish with foil. Cook for 20 minutes and then uncover and cook until brown (another 5 - 10 minutes). You don't want to cook so long that the peppers collapse.
Options: add some cured or smoked sausage or ham to the mixture. I have used chicken chorizo, which was delicious and savory. For a spicier filling, add some diced hot peppers to the filling.
Note: quinoa is prepared like rice. It needs to be soaked for about 5 minutes, rinsed and drained before cooking. Use 1 1/2 cups liquid to 1 cup quinoa. Cook about 15 minutes and then let sit for 5 minutes.