BLACK BEAN, MUSHROOM & QUINOA STUFFED BELL PEPPERS
Make and share this Black Bean, Mushroom & Quinoa Stuffed Bell Peppers recipe from Food.com.
Provided by Kozmic Blues
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
- Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
- Stir in the chili powder and salt.
- Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
- Meanwhile, preheat the oven to 350º F.
- To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
- Boil the peppers for 5 minutes, and then drain them.
- When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
- Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
- Remove from oven; garnish with cilantro, and serve.
Nutrition Facts : Calories 359.4, Fat 6.4, SaturatedFat 0.9, Sodium 1174, Carbohydrate 64.5, Fiber 16.8, Sugar 14.3, Protein 16.9
PEPPERS WITH BLACK BEANS
Stir up a pepper with black bean dish for Chinese New Year
Provided by Ken Hom
Categories Dinner, Lunch, Side dish, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Heat a wok over a high heat until hot, then add the oil. Once the oil is hot, add the shallots, black beans, garlic and ginger, and stir fry for 1 minute. Then tip in the peppers and stir fry for 1 minute.
- Add the wine or sherry, chilli bean sauce, soy sauce, sugar and stock or water, and continue to cook over a high heat for 5 minutes, or until the peppers are soft and most of the liquid has evaporated.
- Stir in the sesame oil, give the mixture several turns to mix well, turn out on a serving plate and leave to cool. Can be made up to 2 hours ahead. Serve at room temperature.
Nutrition Facts : Calories 101 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 1.5 milligram of sodium
JALAPENO POPPER BLACK BEAN BURGERS
Can't wait to make this from: http://joanne-eatswellwithothers.com/2015/07/jalapeno-popper-black-bean-burgers.html
Provided by gailanng
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat broiler to high. Place jalapenos, cut side down, on a foil-lined baking sheet and broil until totally blackened, about 10-15 minutes. Cover with the foil immediately upon removing from the oven and let sit for 5 minutes.
- Remove the skin from the jalapenos and finely chop the flesh. Set aside.
- Meanwhile, place 2 1/2 cups beans in a large bowl and mash until smooth. In a separate bowl, whisk together the eggs, 1 tbsp oil, cumin, salt and cayenne. Stir together the egg mixture, remaining beans, panko, bell pepper, cilantro and shallot. Mix into the mashed beans.
- In a small bowl, whisk together the jalapenos and cream cheese.
- Form the burger mix into 6 patties. Divide the cream cheese mixture among the patties and stuff inside them so that the black bean mixture completely surrounds them.
- Heat 2 tbsp olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Place 3 patties in the skillet. Cook until browned on both sides, about 4-5 minutes per side. Repeat with remaining oil and patties.
- Serve warm topped with cheddar cheese on a toasted bun.
Nutrition Facts : Calories 621.8, Fat 29.9, SaturatedFat 11, Cholesterol 101.1, Sodium 799.2, Carbohydrate 64.3, Fiber 11.4, Sugar 5.7, Protein 24.9
BLACK BEAN STUFFED BELL PEPPERS
Make and share this Black Bean Stuffed Bell Peppers recipe from Food.com.
Provided by christynlee
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In large bowl, mix all ingredients except bell peppers and cheddar cheese.
- Add salt and pepper to taste.
- Cut top of bell peppers, clean the inside and rinse well.
- Stuff with mixture and sprinkle cheddar cheese on top of each bell pepper.
- Add 1/2 cup water to shallow baking dish.
- Add bell peppers and cook for 30 minutes or until peppers are tender.
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- Preheat oven to 400 degrees and line with a sheet of slightly crumpled heavy-duty aluminum foil. Spray lightly with cooking spray and set aside. The unevenness and ability to be shaped makes the crumpled foil the perfect resting spot for wobbly stuffed jalapeños.
- Cut jalapeños in half lengthwise and remove all seeds and any white membrane. In a medium-sized bowl, mix all ingredients for the filling until completely combined. If you would like the filling to be spicy, just stir in a few of the seeds that were removed from the jalapeños.
- Fill each pepper with filling, mounding slightly. Situate each pepper on the aluminum foil, nestling it down so that the pepper is perfectly upright and stable. Repeat with remaining peppers until all filling is used.
- Bake 18 minutes or until filling is hot and bubbly and jalapeño is just becoming tender. Remove from the oven and top each jalapeño popper with just a tiny bit of shredded cheese. Return to the oven just long enough to melt the cheese then remove from oven and cool slightly before serving. Enjoy!
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4.8/5 (4)Category AppetizerCuisine MexicanTotal Time 37 mins
- In a nonstick skillet, heat oil over medium-high heat and add corn and onion. Saute 2-3 minutes.
- Add garlic, chili powder, cumin, and oregano and sauté 2 more minutes. Stir in black beans, salt and pepper and remove from heat.
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5/5 (3)Total Time 30 minsCategory Appetizer, Side DishCalories 68 per serving
- Heat oven to 350°F. Wearing rubber gloves, cut the jalapenos in half lengthwise and remove the seeds and membranes. Place them, cut side up, on a parchment-lined baking sheet.
- Cut the corn kernels off the ears of corn and toss kernels in a large bowl with the black beans, Cheddar cheese and sour cream. Season to taste with salt and black pepper.
- In a small bowl, whisk together the panko, smoked paprika and salt. Sprinkle over the peppers so that they are evenly coated.
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- Divide cream cheese mixture evenly among jalapeño chile halves. Place on cookie sheet. Sprinkle chiles with bread crumb mixture; gently press into cream cheese mixture.
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- To make topping, combine yogurt, lime zest and juice, and salt in a bowl; keep chilled until ready to use.
- Coat a small nonstick sauté pan with cooking spray; set over medium-high heat. Add shallot to pan; cook, stirring frequently, 2 minutes. Add beans and water to pan; lightly mash beans with a fork. Stir in cumin, chili powder, and salt; reduce heat to low, cover, and simmer 2-3 minutes to heat through (add more water if necessary). Stir in cilantro; keep warm.
- Line a broiler pan with foil; coat with cooking spray. Lightly coat jalapenos with cooking spray; season with a pinch each salt and pepper. Place on prepared pan, cut side up; broil 2-inches from heat until lightly charred, about 3 minutes.
- Fill jalapeno halves with bean mixture; top each with some lime cream, a pinch chili powder and a few scallions.
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