March 7, 2013
Imbolc Stuffed Jalapenos
HEAT! That is what is called for at this stage of the winter! Let’s encourage the fire energy of the sun back to our lives and our kitchens with some spicy treats! If this heat of this dish is too much for you, rest assured you can use poblano or red bell peppers instead. They still carry Fire energy and make a great meal all on their own.
- 8 medium jalapeno peppers
- 1 cup dried quinoa
- 1 8oz can black beans
- 1 8oz can tomato paste
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup shredded cheddar cheese
- Pinch Cayenne pepper
- Optional Meat: cooked shredded chicken, or cooked crumbled sausage
- In a medium saucepan cook quinoa to package instructions. Once cooked, put quinoa in a large bowl and combine with tomato paste, black beans (drained), chili powder, salt, pepper, cayenne and cheddar cheese. Add meat if using. Set aside.
- Slice each Jalapeno length wise into two halves and remove the seeds. (You can wear vinyl or latex gloves to prevent jalapeno oil from getting on your hands).
- Spray a cookie sheet with cooking oil and lay each jalapeno half on the pan cut side up. Spoon quinoa mixture into each pepper and top with some extra cheese.
- Bake for 30-45 minutes at 350 degrees or until pepper is tender. Serve Hot!