Spicy (Foil Baked) Stuffed Peppers
The first thing I wanted to make? Stuffed peppers! They always look and taste so good when someone else makes them, I just had to give it a shot. I was feelin' something spicy, so we made our own spicier version of the normal stuffed pepper. Kicked up a notch and topped with salsa, it is SO good! We baked ours in aluminum foil as opposed to baking it in a glass dish, and we thought they turned out great. They essentially steam themselves in their little tin foil cocoons, softening the pepper but not making any of the innards mushy. They're super yummy, and way too easy to make!
2 bell peppers
1 cup cooked quinoa
1 15-ounce can great northern beans
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon red pepper flakes
1 teaspoon olive oil
1/4 cup onions
1/4 cup tomatoes
Preheat oven to 350 degrees.
First, wash and core peppers. To core peppers, cut off top of pepper and remove. Remove any innards and discard.
Cook quinoa according to directions. Set aside.
Drain beans and place into a frying pan with spices and olive oil. Cook on medium heat for about 10 minutes, or until beans soften, stirring occasionally.
Chop onions and tomatoes, and prepare salsa and cilantro.
Stuff peppers in layers: quinoa, beans, onions, tomatoes, avocado. Repeat until peppers are filled.
Wrap completely in aluminum foil, about two layers, and place in the oven.
Bake for 35-45 minutes, until peppers soften completely.
Serve warm with salsa and cilantro and enjoy!