Friday, September 2, 2011

Southwestern Stuffed Bell Peppers with Scallops, Quinoa & Roasted Corn

Serves 2-4

4 bell peppers
1/2 cup quinoa, rinsed and drained
1 15-ounce can fire roasted tomatoes, drained
1/2 cup roasted yellow corn
1/2 cup black beans, rinsed and drained
1 cup cilantro, roughly chopped
1 tablespoon cumin
1 teaspoon smoked paprika
1/2 lime, juiced
8 ounces bay scallops
sea salt and freshly ground black pepper

Bring the quinoa to a boil with the tomatoes, a generous pinch of sea salt and 1/2 cup of water. Simmer, covered over low heat until all of the water is absorbed.

Preheat the oven to 350 degrees fahrenheit.

Remove the top from each pepper and remove seeds and ribs from top and insides. Set aside in a casserole dish.

Combine cooked quinoa with corn, black beans, cilantro, spices and lime juice. Season to taste with salt and freshly ground black pepper. Season the scallops with salt and pepper as well, then add to the quinoa mixture.

Stuff each pepper with the filling, then place the tops on each one. Pour 1/3 cup of water into the dish, then tent with foil. Bake for 30 minutes, then remove cover and bake for another 30 minutes. Allow to rest for 10 minutes before serving.

Want to make this recipe vegetarian? Replace the scallops with one cup of sharp cheddar cheese. Want to make it vegan? Remove the scallops and increase black beans to 1 cup.

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