Stuff Those Veggies!

I love stuffed veggies. They are easy to make, easy to freeze and reheat, and you can pack a lot of good stuff into those healthy pockets. This recipe for Southwest Stuffed Peppers is one of my favorites. It's a great way to make the most of that end-of-season corn and green chiles that we have here in New Mexico. It also has black beans and quinoa, so you're getting complete vegetarian protein in this meal! If you can't find roasted green chiles near you, substitute a diced fresh jalapeno for the heat. If you have any quinoa mixture left over, it is great over salad greens or as a burrito filling.

Freezing - to freeze these stuffed peppers, don't roast them before filling. Just stuff them raw, then individually wrap and freeze. Defrost them in the refrigerator before reheating in a 375 oven for about 20-25 minutes.


Southwest Stuffed Peppers with Quinoa and Black Beans
Serves 8

1/2 cup black beans, soaked overnight plus 1 piece kombu OR 1 cup canned black beans
4 large red bell pepper, cut in half
3/4 cup quinoa
1/2 red onion, chopped
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder
1 small zucchini, shredded
1/2 cup corn (cut from 1 ear)
2 cups greens, chopped
1 cup tomatoes, chopped
2 roasted green chiles, minced, or to taste OR 1 jalapeno, minced
1 lime, juiced
1/2 cup monterey jack cheese (optional), shredded

1. If preparing peppers to be eaten immediately, roast them briefly (3-5 mins), cut side down under a broiler to soften. If they will be frozen to eat later, proceed with raw pepper shells.

2. Drain the soaked beans and place in a small saucepan with the kombu and ample water to cover. Simmer 45 mins to an hour, until tender. Drain and set aside. Or just open a can of beans, rinse well, and measure out 1 cup.

3. Rinse the quinoa well and place in a medium saucepan over medium heat. Heat briefly until toasty and then add 1 1/2 cups water and bring to a boil. Simmer 15 mins or until done and set aside.

4. Saute the onion with a little oil in a large skillet until soft. Add the garlic and spices and saute a minute or so longer. Add the zucchini, corn, greens, tomatoes, and green chiles or jalapeno, and saute until greens are wilted, about 5 mins.

5. Combine the cooked quinoa, beans, and veggie mixture in a large bowl and stir to combine. Taste and adjust with salt, pepper, and lime juice.

6. Fill the peppers with 1/4 to 1/3 cup of the quinoa and black bean mixture. Top with shredded cheese if desired and bake in a 375 oven for 15-20 mins, until cheese is bubbly and filling is hot.