BLACK BEAN & CORN STUFFED PEPPERS
makes 8 stuffed peppers
1 cup uncooked quinoa, rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn
1 1/2 cups salsa (you want a runny kind, not pico de gallo!)
1 1/2 cups feta cheese
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
4 large bell peppers
Optional: shredded cheese for topping, avocado, cilantro, more salsa, hot sauce
Cook quinoa according to package instructions. Allow to cool for a bit.
In a large bowl, mix quinoa, beans, corn, salsa, and cheese together.
Halve the bell peppers, removing the stem, and use your fingers to pull out all the guts. Stuff the quinoa mixture inside. Freeze in Tupperware or ziplocs. Cooking right away? Cook at 375F for 30 minutes.
When ready to cook:
Pressure Cooker: pour 1 cup water into base of pressure cooker and place steam rack over top. Place pepper(s) on rack and seal lid. Cook on high pressure for 6 minutes, natural release pressure. Open lid, top with cheese, and recover for a few minutes to melt cheese if desired.
Oven: Place stuffed peppers in a baking dish and bake at 400F for 45 minutes, covered with foil. Uncover, top with some shredded cheese, and broil for a few minutes if desired.