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Mexican Chipotle Stuffed Peppers

Yields4 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

On the grill or in the oven - these delectably tender and smoky-sweet chipotle Mexican stuffed peppers feature black beans, quinoa and Cotija cheese.
http://katieatthekitchendoor.com/2013/10/23/stuffed-peppers-with-black-beans-quinoa-beef-and-chipotle-sauce/

 4 large bell peppers
 1 cup quinoa
 2 cups water
 2 tbsp olive oil
 1 large onionminced
 1 lb ground beef
 5 tsp chili powder
 2 tsp chipotle liquidfrom canned chipotle peppers in adobo sauce
 1 cup cooked black beans
 1 tbsp tomato paste
 1 ¼ cups canned crushed tomatoesdivided
 ½ cup shredded cheddar cheeseor monterey jack cheese
 ⅓ cup crumbled Cotija cheese
1

Preheat oven to 350 degrees F. Meanwhile, bring a large pot of salted water to a boil and add stemmed and seeded peppers. Boil for 3-5 minutes to blanch. Remove with tongs and set aside. Cool and place in casserole dish.

2

Rinse quinoa, drain, add to a medium pot of 2 cups water. Bring to a boil, reduce heat, cover and cook for 15 minutes. Fluff with corn and set aside once done.

3

Heat olive oil in a large frying pan over medium heat. Add minced onion and sauce around 5 minutes. Add ground beef and break apart. Brown meat thoroughly. Add chili powder and chipotle liquid, stir evenly to mix. Taste for seasoning and adjust to taste. Add black beans, tomato paste and 3/4 c crushed tomatoes. Cook around 5 minutes, allowing sauce to thicken. Add quinoa, season to taste with salt and pepper.

4

Spoon filling into peppers, filling to the top and arrange in pan. Mix remaining crushed tomatoes and 1/4 cup of water and pour in the bottom of the pan. Sprinkle peppers with cheddar or Monterey Jack cheese, cover pan with foil and bake for 40 to 50 minutes. Remove foil and broil peppers on high for 5 minutes. Crumble Cotija cheese and cover peppers and serve.

Nutrition Facts

Servings 0

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