Delicious bell peppers are a staple in our house. Whether we are eating them raw, roasting them, mixing them in with sausage and pasta or stuffing them with various quinoa-veggie blends, we love them!
After having had gone to the local market the other day and buying a bunch of butter avocados, cilantro and jalapeños, I knew I was going to be making some guacamole. I knew I wanted to make something Mexican inspired to go with it, but we were out of ground turkey and to be honest, I didn’t want to go to the store for one item. So, I looked at what I had on hand and came up with these stuffed peppers. Remember, my recipes are made for only 2, so feel free to double or triple!
You will need:
- 2 Red Bell Peppers: Cut the tops (part with the stem) off and hollow out the core, veins and seeds
- 1/4 cup of cooked Quinoa
- 1 Aidillas Habanero & Pepper Jack Cheese Chicken Sausage (or whatever you have on hand 😉 ) : quartered and sliced
- 1/4 cup of black beans
- 1/4 cup frozen corn (optional)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons diced onion
- 2 tablespoons chives
- 1/4 fresh jalapeño de-veined, seeded and then diced
- 1 tablespoon of minced garlic
- 2 tablespoons fresh lime juice
- 1 tsp sea salt
- 1 tablespoon of hot sauce (we used Franks, but I would have preferred Tapatio)
- Black pepper to taste
- Colby jack cheese to garnish
- Cilantro to garnish
- Line a 8×8 baking dish with aluminium foil and drizzle olive oil on it. Preheat oven to 350
- Setting the peppers aside, in a large bowl mix all other ingredients (except for cheese and extra cilantro) together.
- Stuff peppers with prepared mixture (pack them full!) and place in baking dish. Use extra aluminum foil place around the peppers to help support them if need be.
- Bake for 40 min
- Remove peppers from oven and turn oven to High Broil. Put cheese on top of the peppers and return them to the oven for 1-2 min. It’s ok if the pepper skin chars a little
- Garnish with cilantro and serve with sour cream, guacamole and salsa if you desire!