Bell peppers stuffed with quinoa, black beans and cheese

I saw an article today on BuzzFeed, What You Imagine You’ll Make For Dinner Vs. What You Actually Eat. Don’t get me wrong, I’ve had my fair share of food blunders (fried chicken anyone?) I also understand that on the way home from work you’re imagining the creations you’re about to make in the kitchen, but the minute you walk in the door hunger strikes and the realization sets in that it could take an hour before you even eat. But that’s where recipes like this one come in, they’re quick, easy AND healthy!

For today’s post, I’ll show you my inspiration versus my own creation. How do you think I did? We may not all have fancy cameras, but we can still make food that turns out looking (almost) like what we imagined!

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  • 4 bell peppers (any color)
  • 1c quinoa, uncooked
  • 1 15oz can black beans, drained and rinsed
  • 1 roma tomato, seeded and diced
  • 1 4oz can diced green chiles
  • ¼c cilantro, minced
  • ¼ tsp salt
  • ¼ tsp pepper
  • olive oil, if desired
  • ½c Monterrey Jack, grated
  • ½c cheddar cheese, grated
  • 1 can enchilada sauce

Add quinoa to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.

In the meantime, using a paring knife, cut the stem out of the top of the bell pepper and scoop out any seeds on the inside. Microwave the peppers for about 3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)

Pour quinoa into a mixing bowl. Stir in black beans, tomato, green chiles, cilantro, ¼ tsp salt, and ¼ tsp pepper and enchilada sauce. Sprinkle with cheeses.

Cover the pan with foil and bake at 400 degrees 15 minutes. Serve immediately, topping with additional cheese and cilantro if preferred.

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