These spicy stuffed peppers are really simple to make, but they look fancy, so your dinner guests will think you slaved away in the kitchen for hours.
Spicy Stuffed Peppers
- 1 tablespoon olive oil
- 1 medium red onion diced
- 3 garlic cloves minced
- 1 chile pepper such as jalapeño or habanero chopped
- 1 tablespoon chili powder
- 1 teaspoon red pepper flakes
- 5 ounces baby spinach chopped, about 4 cups
- 1 15 ounce can diced tomatoes
- 1 15 ounce can black beans
- 1 cup cooked quinoa
- Dash of sea salt
- Dash of black pepper
- 4 red bell peppers
Preheat oven to 350 degrees
Add olive oil to pan over medium heat, and cook the garlic and onion until the onion is translucent, about 5 minutes.
Add the chile pepper and spices and cook for a minute or two longer.
Add the spinach and stir everything together so that the spinach wilts. Remove from heat.
Drain the diced tomatoes and cover the bottom of a medium baking dish with the liquid. Place the tomatoes in the large bowl with the quinoa and beans.
Add the cooked vegetables to the bowl with the tomato, beans and quinoa. Mix everything together well. Add a dash of salt and pepper, to taste
Cut the tops off of the peppers and carefully remove the seeds and ribs. Place them upright in the baking dish.
Divide the quinoa mixture between the four peppers.
Cook for 30 – 35 minutes, until the peppers are tender and slightly brown in areas.
Serve with steamed greens. Enjoy!