Ingredients
The following ingredients have 8 Servings
- 1 28-oz can whole peeled tomatoes
- 2 garlic cloves
- 1 jalapeno
- 1 onion
- 1/8 tsp. pepper
- 1/2 tsp. salt
- 4 green pasilla chili peppers (or other similar pepper such as a poblano pepper)
- 1 1/2 cup quinoa (cooked and cooled)
- 1 15-oz can black beans, drained and rinsed
- 1/2 cup onion (finely diced)
- 1/2 cup cornmeal
- 1 tsp. cumin
- 1/4 tsp. pepper
- 3/4 tsp. salt
- 1/2 tsp. garlic powder
- 3/4 cup water
- 1/2 cup Monterey Jack cheese
Instruction
- Preheat oven to 425ºF.
- In a blender, puree tomatoes, garlic, jalapeno, onion, salt and pepper. Pour into the bottom of a 9x13" pan and set aside.
- Cut peppers in half and discard any seeds.
- In a medium sized mixing bowl, stir quinoa, black beans, onion, cornmeal, cumin, salt, pepper, garlic powder and water together.
- Stuff each half pepper with quinoa mixture and place in tomato sauce in baking dish. Top each pepper with cheese.
- Cover with foil and bake in preheated oven for 45 minutes. Then take off foil and bake for 5-10 more minutes, until cheese is bubbly. Serve and enjoy!
