Saturday, May 1, 2010

Spicy Quinoa Peppers

This makes 8 peppers for an entree or use the smaller peppers for an appetizer. If you want yours a lot spicier add the seeds you remove from the peppers into the onions when you saute

4 Anaheim peppers or 12 jalapeno peppers, cut in half lenght wise, seeds removed
1 c. cooked quinoa
1 can garbanzo beans, drained and divided
1 onion, chopped
3 or 4 cloves garlic, minced
olive oil
1/2 c. cheese, plus more to top
1/4 green bell pepper, finely chopped
salt and pepper to taste
2 Tbsp. salsa verde

Saute onion and garlic until onion is tender. Add bell pepper and saute until soft, add salsa verde. Mash half of the beans until a paste and lightly mash the other half, just to break up a bit into smaller pieces. Combine beans, quinoa, onion/salsa mix, and cheese. Salt and pepper to taste. Fill peppers with quinoa mix. Place in a greased baking dish and cover with tin foil. Bake at 420 for 30 minutes or until peppers are tender. Turn oven to broil, top with remaining cheese and broil uncovered until cheese starts to bubble and brown. Let stand 10 minutes before serving

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