Sunset Stuffed Peppers
- 1 yellow pepper
- 1 red pepper
- 2 poblano peppers
- 1 C. quinoa, rinsed well several times
- Sea salt and freshly ground pepper
- 3 Tbs. olive oil
- 1 bunch of scallions, including 2 inches of the greens, thinly sliced
- 1 jalapeno chili, finely diced, seeds removed if that be your inclination for yourself
- 1 or more garlic cloves, finely chopped
- 1 tsp. ground cumin
- 1 C. fresh or frozen corn kernels (from one or two ears of white or yellow corn)
- 1 C. cooked black beans
- 1/2 C. grated Monterey Jack, Mexican queso, mozzarella cheese, or crumbled goat cheese (Feta)
Bring 2 C. water to a boil. Add 1/2 tsp. salt, then the quinoa. Stir the quinoa into the water, then cover the pan and simmer over low heat until the grains are tender and reveal their spiraled germ, about 15 minutes. Warm half the olive oil in a large skillet. Add the scallions (or onions) and chilies, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn, and black beans. Add drained quinoa and cheese. Toss everything together, taste for salt and season with pepper. Slice the peppers in half lengthwise without removing the tops or stems then cut out the membranes and seeds.
Simmer the peppers in salted water until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and then remove. Fill the peppers with the quinoa and set them in a large baking dish or smaller baking dishes. Preheat the oven to 400 degrees.
Drizzle the remaining olive oil over the peppers and bake the peppers until heated through, 20 to 30 minutes. Serve hot, warm, or at room temperature.