After a finals/start of summer/mid summer craziness we have finally come back for some summer posts! The garden is full of fresh peppers, squash, tomatoes, and cucumbers- The cooking possibilities are endless! Today's recipe uses up some of the summer squash and green peppers.. Recipe adapted from One Lovely Life and All Day I Dream About Food, Enjoy!
-Jillian
- 1 cup quinoa, uncooked
- ½ onion,diced
- 1 small summer squash, cubed
- 1 can black beans, rinsed and drained
- 1 cup frozen corn
- 1 can mild green chilies
- 1/2 cup cilantro, diced
- 2 garlic cloves, minced
- 1+ 1/2 cup diced tomatoes
- ½ tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- ½ lime, juiced
- 1 cup pepper jack cheese, grated
- 6 medium green peppers, cleaned with tops removed.
Cook quinoa according to package directions. Saute onions until soft, add garlic and squash, cook for 3 more minutes. In a bowl, combine quinoa, onion mixture, and remaining ingredients (Except the peppers and cheese). Mix thoroughly, then fill peppers with mixture. Bake at 375 for 30 minutes. Add cheese to tops, bake for another 10 minutes or until peppers are tender.
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