.jpeg) |
| Chop off the ends of the swiss chard |
.jpeg) |
| chicken broth instead of water gives your quinoa a lil something extra |
.jpeg) |
| start to pan fry |
.jpeg) |
| cook down the leaves of your chard, mixing all ingredients |
.jpeg) |
| best black beans EVER |
 |
| almost there |
.jpeg) |
| final product |
Quinoa Stuffed Bell Peppers - featuring Swiss Chard
1 bunch of rainbow swiss chard -- check out how healthy
1/2 white onion diced
1 large jalapeno diced
1 cup corn kernel
1tsp cumin
1tsp chili powder
Salt & pepper to taste
1 cup cooked Quinoa
1 can chicken broth
1 can black beans (drained & rinsed)
4 red bell peppers ... or whatever color you prefer
to top it off:
Sharp cheddar cheese
Fresh cilantro
Sour cream
tapatio
Here we go:
1. Preheat oven to 350.
2. Heat up your pan with a little
olive oil. Dice the ends of the chard, jalapeno, and the onion, add it into the frying
pan. Next combine the corn. Once cooking for a few minutes add the chopped
swiss chard leaves, let it cook down. Next add seasonings.
3. Combine the ingredients from
the pan with the black beans and cooked quinoa in one large bowl. Stir together.
4. Cut off the tops of your bell peppers and remove any of
the white insides that you know you don’t want to be eating. I like to put a
little cheese at the bottom of the bell pepper and drizzle olive oil before
dishing the filling into each pepper, topping off each pepper!
5. Last top them off with some more cheese and pop them in
the oven for 40-50 minutes.
6. Serve right then and there. Adding anything yummy on top
you’d like. I prefer sour cream, cilantro, and even more cheese. Enjoy!
.jpeg) |
| xoxo, blonde |
