Mini pimentões recheados com quinoa

Ingredientes

• 36 mini sweet peppers (about 1-1/2 lb bag)
• 1 Tbsp olive oil
• 2 cloves garlic (minced)
• 1 onion (diced)
• 1 jalapeno (minced)
• 3/4 cup reserved sweet peppers (diced)
• 1 cup vegetable broth
• 1 10 oz can Rotel tomatoes
• 3/4 cup quinoa
• 1 15 oz can black beans, drained and rinsed
• 3/4 cup frozen corn
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• Handful cilantro (roughly chopped)
• 1/2 cup shredded Mexican 4 cheese blend

Modo de preparo

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Begin slicing sweet peppers 1/3 lengthwise on the curved side, reserving for later use. De-seed the inside of the peppers so that you have a nice hollow middle. Set aside.

3. 3

   Dice reserved peppers until you have about 3/4 a cup and set aside.

4. 4

   In a large skillet heat olive oil over medium heat. Add garlic, onion, jalapeno and reserved peppers and cook about 2 to 3 minutes.

5. 5

   Add vegetable broth and tomatoes, stirring until combined, then add in quinoa, black beans, corn, chili powder, cumin, salt and pepper.

6. 6

   Bring mixture to a boil then cover, reduce heat and allow quinoa to simmer until cooked through, about 20 minutes. Note: you'll know quinoa is done when you see what looks like a little tail pop out!

7. 7

   Stir in chopped cilantro and begin spooning your quinoa mixture into your peppers, filling as much as you can, and place on a baking sheet.

8. 8

   Bake peppers at 350 for about 13 minutes then remove from oven and top peppers with a sprinkle of cheese. Bake for an additional 2 minutes.

9. 9

   Serve and enjoy!