Inside-Out Stuffed Peppers w/ Quinoa, Beans & Corn
06-23-2015
Author: Blog Editor in Diet for a Tiny House
Have I told you Nick and I joined the YMCA? Yes!! I need to lose about 30 pounds so “low-cal” has been added to the list of attributes my recipes will have from now on, such as my inside-out burritos with cauliflower rice!
Also, this is the first time I have used Anaheim peppers and I’m pleasantly surprised. I’d gone to find poblanos but there were none in my local grocery store. The clerk recommended the Anaheims and suggested I substitute them. I did a little research and it turns out the Anaheim is wildly popular among tons of folks -- it is the preferred pepper in Chile Relleno, a staple of Mexican cuisine. It’s what’s chopped or whole in those tiny cans of green chilies. These are a step down on the hot meter from poblanos but not by much. For this recipe, a lazy man’s version of stuffed peppers, you can either go buy a can of the chilis at the store or roast fresh Anaheims yourself. You can do this over a fire or on a grill or in your oven. Then chop them up and add to the quinoa-corn-bean mixture. If you can’t find Anaheims, use poblanos. You definitely want something with a little bite that’s not a bell pepper.
This recipe is low-cal, low-fat, delicious, fast, and requires a cutting board and knife, and a single pot with a lid (to make the quinoa). Plus a pair of tongs, and a pair of latex gloves to remove the seeds from the roasted peppers.
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Inside-Out Stuffed Peppers with Quinoa, Beans and Corn
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Ingredients
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Combine the quinoa and 1 1/2 cups of water in a medium-sized saucepan and bring to a boil. Cover with a lid and turn down heat, allow to simmer for 15 minutes or as directed on the package.
Wash off Anaheim peppers and place them whole on a rotating tray covered with foil or a cookie sheet in a 400-degree oven. Roast until the exterior starts to blister and turn dark brown or black, turning occasionally with tongs. Depending on how close to the heat source they are, this could take five to about 15 minutes. You can even use the an outdoor grill or stovetop gas burners if the flames get high enough. Hold the peppers over the flame with tongs. When they are blackened, put peppers into a paper bag or (if cooled) a plastic bag to “sweat” and the skin will loosen after about 10 minutes. Put on those latex gloves now. Carefully peel off the skin, slice the peppers in half lengthwise, remove the seeds and stem, and chop the peppers into small chunks.
When the quinoa is done, place it in a large bowl. Add the chopped peppers, thawed corn, drained and rinsed beans, chopped tomato, chopped cilantro, and squeeze an entire lime over the whole mixture. Add salt to taste. Toss well.
Allow people to take their own scoops of the mixture, add their own avocado, cheese, and hot sauce.
Makes 3 servings.
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
Also, this is the first time I have used Anaheim peppers and I’m pleasantly surprised. I’d gone to find poblanos but there were none in my local grocery store. The clerk recommended the Anaheims and suggested I substitute them. I did a little research and it turns out the Anaheim is wildly popular among tons of folks -- it is the preferred pepper in Chile Relleno, a staple of Mexican cuisine. It’s what’s chopped or whole in those tiny cans of green chilies. These are a step down on the hot meter from poblanos but not by much. For this recipe, a lazy man’s version of stuffed peppers, you can either go buy a can of the chilis at the store or roast fresh Anaheims yourself. You can do this over a fire or on a grill or in your oven. Then chop them up and add to the quinoa-corn-bean mixture. If you can’t find Anaheims, use poblanos. You definitely want something with a little bite that’s not a bell pepper.
This recipe is low-cal, low-fat, delicious, fast, and requires a cutting board and knife, and a single pot with a lid (to make the quinoa). Plus a pair of tongs, and a pair of latex gloves to remove the seeds from the roasted peppers.
-------------------------------------------------------
Inside-Out Stuffed Peppers with Quinoa, Beans and Corn
-------------------------------------------------------
Ingredients
-----------
- 2-3 Anaheim peppers
- 3/4 cup quinoa
- 2 cups fresh cooked corn, or frozen corn, thawed
- 1 15 oz. can of your choice -- navy, black, kidney pinto beans -- rinsed and drained
- 2 large limes
- 1 ripe avocado, chopped into cubes and sprinkled with lime juice and salt
- 1 ripe Heirloom or other tomato or a handful of cherry tomatoes, chopped
- 2 tablespoons chopped cilantro
- Salsa of your choice (we like the Paul Newman varieties but local farmer’s markets have terrific salsas)
- salt and pepper
- your favorite hot sauce
- shredded cheddar or Monterey Jack cheese (optional)
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Combine the quinoa and 1 1/2 cups of water in a medium-sized saucepan and bring to a boil. Cover with a lid and turn down heat, allow to simmer for 15 minutes or as directed on the package.
Wash off Anaheim peppers and place them whole on a rotating tray covered with foil or a cookie sheet in a 400-degree oven. Roast until the exterior starts to blister and turn dark brown or black, turning occasionally with tongs. Depending on how close to the heat source they are, this could take five to about 15 minutes. You can even use the an outdoor grill or stovetop gas burners if the flames get high enough. Hold the peppers over the flame with tongs. When they are blackened, put peppers into a paper bag or (if cooled) a plastic bag to “sweat” and the skin will loosen after about 10 minutes. Put on those latex gloves now. Carefully peel off the skin, slice the peppers in half lengthwise, remove the seeds and stem, and chop the peppers into small chunks.
When the quinoa is done, place it in a large bowl. Add the chopped peppers, thawed corn, drained and rinsed beans, chopped tomato, chopped cilantro, and squeeze an entire lime over the whole mixture. Add salt to taste. Toss well.
Allow people to take their own scoops of the mixture, add their own avocado, cheese, and hot sauce.
Makes 3 servings.
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About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
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