I just got back from a fabulous week-long vacation on Cape Cod! My family used to go every year, but we haven't been since 2006. It is so much fun to relax on the beach and generally do whatever you please. Of course, trying out new restaurants is a must. I think we went out for ice cream every night we were there. Absolutely no counting points on vacation for me!
My recommendation is to prep everything before you get started. There are a fair amount of steps involved in making this, but it does move fairly quickly.
Black Bean, Corn, and Quinoa Stuffed Peppers
Adapted from Tablespoon
1 sweet potato, cubed
1 teaspoon cumin
1 teaspoon chili powder
4 tablespoons olive oil, divided
1/2 onion, diced
1 jalapeño, seeded and minced
3 cloves garlic, minced
2 cups seasoned black beans (I used Bush's Grillin' Beans with corn)
1 cup frozen corn
1/2 cup uncooked quinoa
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
4 large red bell peppers, sliced lengthwise with seed and ribs removed
1 cup reduced fat shredded cheddar cheese
Salt and pepper to taste
1. Heat oven to 400 degrees F; toss sweet potato with cumin, chili powder and 2 tablespoons olive oil and roast for about 10 minutes. Make sure to check to make sure the potatoes are not burning. Remove sweet potatoes and set aside; turn oven down to 375 degrees F.
2. Cook quinoa in about 1 cup water for about 15 minutes; drain and set aside.
3. Meanwhile, heat remaining 2 tablespoons olive oil in a skillet; add onion and saute until onion is translucent, about 4-6 minutes; add jalapeño and garlic and cook until fragrant, about 1-2 minutes longer.
3. Add black beans and corn and cook until heated through, about 3-5 minutes; add quinoa, cilantro and lime juice and cook about 2-3 minutes longer. Season with salt and pepper to taste.
4. Stuff the peppers by adding the quinoa mixture and sprinkle an even amount of cheese on top; bake for about 30 minutes until cheese is melted and pepper have softened.
Sodium: 249 (no added salt)