This is for the days when you need to assemble a fast feast with next to no fixings and with simple to-get wash room and basic food item things.
It is additionally bravo. Veggies, grains, and vegetables rises to fiber, proteins, and supplements! There's likewise cheddar in there for the calcium… simply joking. I put cheddar on anything. It's tasty.
OK, on the off chance that you take a gander at my latest plans, which incorporated a ton of treats, pasta, and noodles, you would realize that my December has not been a solid one. That is just demonstrating what I put on the blog and it's not in any case Christmas yet.
Anyway, quinoa and dark bean stuffed chime peppers was exactly what I required and it is along these lines, so delish. I felt entirely great a while later.
- 4 large bell peppers, de-seeded; tops cut and chopped for the filling; the peppers cut in half lengthwise to hold the filling
- 2 cups cooked quinoa
- 1 cup canned black beans, drained and rinsed
- 1 cup pasta sauce (I used roasted garlic flavour)
- ¼ cup cilantro, coarsely chopped, plus more for topping
- ½ cup cheddar cheese, plus more for topping
- Salt and pepper to taste
- Optional: sour cream or Greek yogurt as topping
INSTRUCTIONS
- Preheat your oven at 350 degrees F. Line a 9 x 13 baking dish with parchment paper.
- Cook quinoa according to package directions.
- In a large bowl, mix together the cooked quinoa, black beans, chopped bell pepper tops, cheese, pasta sauce, cilantro, salt, and pepper.
- Pack each bell pepper with the filling. Place beside one another in the baking dish, cover with aluminum foil, and bake for 25-30 minutes, until peppers are tender.
- Top with additional cheese, cilantro, sour cream, and/or Greek yogurt if you would like. Serve immediately.
Source : bit.ly/2MrTGQe
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