I got Cubanelle peppers in my Pinckney’s Produce CSA box this week. I knew I wanted to stuff them. I had left-over quinoa and black beans in the fridge that needed to be used. I decided to mix those ingredients with shredded chicken and some homemade salsa . The results were fantastic! These stuffed peppers have so much flavor. Paired with a simple salad and freshly cut-up cantaloupe, a dish like this makes eating healthy easy.
Cubanelle Peppers Stuffed with Chicken and Quinoa
1 cup cooked, shredded chicken
1 cup cooked quinoa
1 cup canned black beans, rinsed and drained
1 1/2 cup prepared salsa (see recipe below), divided
6 Cubanelle peppers (or other mild peppers like banana peppers or Anaheims)
Preheat oven to 400° F.
Cut the tops off the Cubanelle peppers and the remove seeds.
Spread 1/2 cup of salsa in the bottom of a baking dish that is big enough to hold all the peppers.
In a bowl, combine the shredded chicken, quinoa, black beans, and 1/2 cup of salsa. Stuff the peppers with the chicken mixture. Place the stuffed peppers in the baking dish. Spoon the remaining 1/2 cup of salsa over the peppers.
Bake in the oven for 45 minutes to 1 hour or until the peppers are tender.
1 15 ounce can diced tomatoes, drained
1/2 medium onion
1 clove garlic
2 – 3 jalapenos, stem end removed
3/4 teaspoon salt
1/2 teaspoon ground cumin
handful of fresh cilantro
juice of 1/2 lime
Blend ingredients together in a blender or food processor.