Getting stuuuuuuuffed, yo.
I LOVE stuffed bell peppers
. LOVE them. I believe that anything stuffed with something else is just grand. And because I'm such a Mexican food freakotron, stuffing one semi-Mexican food item with a whole bunch of other Mexicany food items is just, well, almost too much.
But in a good way.
Like in the same way when you realize that you can use a facial scrub on your ankles and it makes them like, SO soft.
Did I just say that out loud?
Let's get stuffed!
Grab some red bell peppers, some Green Giant corn steamers, quinoa, black beans, sweet potato, red onion, garlic, a jalapeno pepper and some other stuff that we'll get to.
First sauté your red onions, garlic and jalapeno. Maaaama.
Then you'll add some black beans and the (frozen) corn right to the pan! Cook it for a few minutes, until everything is warmed through.
Oh, guess what you've also been doing! Roasting some sweet potatoes seasoned with chili powder and cumin. I mean, I know.
So you'll add the sweet potatoes and cooked quinoa to the pan. Add some cilantro and fresh lime juice. Give it a good pinch of salt and pepper. Toss, toss, toss. Taste it. Ugh.
Now stuff those pepper halves with the goods, and sprinkle some cheddar cheese on top.
I sliced my peppers lengthwise this time, just to get CRAZY in my life. You should do that too. It's fun and good for you.
Can you fit your face in that? Yes, yes you can.
And you should.
Get stuffed!*Bev isn't sorry that she ate all of these in two sittings. One. Whatever. For more musings, visit her blog Bev Cooks and her Tablespoon profile.