If you’re going out of town for Thanksgiving like us, you are probably desperately trying to use up everything in your fridge that you can’t freeze and that might go bad before you get back into town, exhausted from too much food and fun (and possibly beer).
That, anyway, was the inspiration behind this dinner. “What on earth am I gonna make with: bell peppers, pomegranate, avocado, cheddar, brussels sprouts, and an egg???” I texted my best friend in a panic. When I got home I also found some black beans and mozzarella. A quick glance in the pantry led me to a slightly neglected bag of quinoa, and the idea of stuffed peppers was born.
So these are, well, everything-but-the-kitchen-sink stuffed peppers. Take inspiration from whatever is hanging out in your fridge. Switch out the quinoa for rice or couscous. Add some spices — and be sure to pile on the cheese!
Kitchen-Sink Stuffed PeppersYou can use whatever you have on hand that even remotely sounds like it might go together. You might be pleasantly surprised! And hey, if you put enough cheese on anything… Serves 2-3. Takes about 20 minutes to whip up.
- 3-4 bell peppers (1-1.5 per person)
- 1/2 cup quinoa
- 1/2 cup black beans
- 1/4 cup pomegranate arils
- 1 avocado, diced
- 1/2 red onion, sauteed
- 1 clove garlic, minced and sauteed
- 1/4 cup cilantro, chopped
- salt, pepper, and spices
- 3 oz cheese, shredded (about 3/4 cup)
- Bring 3/4 cup water to a boil. Add quinoa and beans, turn heat to low and cook for about 15 minutes until water is absorbed.
- Meanwhile, cut the pepper in half top to bottom and place on a baking sheet, cut side down. Place under the broiler until skins just begin to blacken. Remove from oven.
- Once quinoa is cooked, mix in remaining ingredients and half the cheese. Fill the pepper halves and top with remaining cheese. Run back under the broiler for just a minute (don’t even walk away!) until cheese is melted. Serve immediately.