Friday, January 18, 2013

Yes Really...Would Make These Babies Again!

"Plan ahead; get ahead." My Dad's motto for life.  This recipe is for my dad; he loves Mexican food just as I do. Lately I have been on a freezer-cooking kick. I hope to have some meals (or 10) in my freezer.  My husband's specialty when cooking is boxed mac and cheese with corn and hot dogs.  I don't know about you but I know when I don't feel like cooking that is not what I have in mind to eat (or even close).  With said freezer meals, I hope to have things almost all prepared so all he has to do is heat or saute.  The other night I divided a batch of these stuffed peppers into 2 (8x8)  pans.  One to eat this week and the other in the freezer for a different night.

Mexican Stuffed Peppers with Quinoa & Black Beans
adapted from:

4 bell peppers, sliced in half (I used green) - if desired soften in microwave 2-3 minutes
1 cup quinoa, uncooked
1/2 medium onion, diced
1 (15oz) can black beans, drained and rinsed
1 roma tomato, seeded and diced (oops forgot)
1 (4oz) can diced green chilies
1/4 cup cilantro (omitted)
1/4 t salt
1/4 t pepper
olive oil (omitted)
1/2 cup Monterrey Jack cheese, grated
1/2 cup Cheddar cheese, grated
1 recipe red enchilada sauce (or 28oz can)

Add quinoa and onion to a large sauce pan with 2 cups water and a pinch of salt.  Bring to a boil; boil 5 minutes and cover.  Remove from heat and let rest (covered, of course) 15 minutes.  Fluff.  Pour quinoa into a large bowl.  Stir in ingredients black beans through pepper.  I added a small amount of sauce (I used the homemade sauce which I added 1 t coriander powder to quinoa mixture instead of olive oil. Pour sauce into greased 9x13 pan (divided between the 2 8x8s).  Place peppers. Divide filling evenly between pepper halves.  Sprinkle with cheese.  Cover and bake at 375 for 25minutes or until bubbly and hot.  Scoop sauce from pan's bottom to the top of peppers. mmmm....

No comments:

Post a Comment