I had a late crop of green peppers from my garden and they were perfect for this recipe. I used a Quinoa blend and replaced the ricotta cheese with cottage cheese, like I usually do for recipes. This dish tasted really good. It got a thumbs up from everyone. Be sure to check out the Taste of Home Tuesday Links below.
photo & recipe
1-1/2 cups water
1 cup quinoa, rinsed
4 large green peppers
1 jar (16 ounces) chunky salsa, divided
1 can (15 ounces) black beans, rinsed and drained
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded Monterey Jack cheese, divided
Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 10-12 minutes or until water is absorbed.
Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in.-square baking dish, cut side down. Microwave, uncovered, on high 3-4 minutes or until crisp-tender. Turn peppers cut side up.
Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes or until filling is heated through. Top with reserved salsa.
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