No, it's not Thursday (and there will be a video tomorrow, I promise), but these peppers are so easy and delicious I wanted to share the recipe.
Adapted from Autumn Calabrese's cookbook Fixate, this recipe hits all the deliciousness notes. Gorgeous, tasty, healthy, and easy.
Adapted from Fixate cookbook
Each serving is one half of a pepper!
NOTE: you have to have cooked quinoa on hand, so make that ahead of time. I make a big batch at a time and freeze it in 2 cup portions so it’s easy for recipes.
6 colored bell peppers, cut in half (not green)
1 TBS olive oil
1 large onion, chopped
5 cloves garlic, minced or pressed
2 lbs boneless chicken breasts, cut into cubes – OR 2 lb TOFU, firm or extra firm, cut into cubes
1 TBS ground chili powder
1 TBS ground cumin
¼ tsp salt
ground pepper to taste
1 14.5 oz can crushed tomatoes (or 2 cups spaghetti sauce)
2 c cooked quinoa
1 can black beans, rinsed and drained
1.5 c (or 1 can) corn (if a can, use niblet corn)
1 bunch fresh cilantro, chopped fine
juice from 2 limes
1.5 c shredded Monterey jack cheese (or cheddar)
1. Oven at 350
2. Peppers in a large baking dish. I line it with foil so clean up is easier.
3. Saute onion, garlic in large pot (dutch oven works) – you want it large so you can mix all the stuff in it, not because there’s a lot that you’re cooking) If you are using chicken, add in the chicken and cook until the chicken is no longer pink.
4. Stir in spices and cook until you can smell them. IF YOU ARE USING THE TOFU, here is where you stir in the tofu.
5. Stir in the rest of the ingredients (minus the cheese) and turn off the heat.
6. Stir in ½ cup of the cheese.
7. Spoon a heaping ½ c of the filling into each pepper half. Top with remaining cheese.
8. Cover with foil and cook for 40 minutes, then remove the foil and cook another 5 minutes or until the cheese is gooey and gorgeous.
Top with more cilantro if you want, and hot sauce,.