A few weeks ago I was able to get two half bushels of peppers. With the green ones, I made stuffed peppers. You may have seen my Beef and Veggie Stuffed Peppers. They are great! I also wanted to make more of my Santa Fe Quinoa Stuffed Peppers. I have made these with and without chicken. Both ways are great!

Santa Fe Quinoa Stuffed Peppers (Gluten Free/ Vegan Option/ Dairy Free)

1/2-3/4 c. uncooked quinoa ***

1 c. cooked chicken-optional (do not add if vegan)

1 c. cooked black beans

2/3 c. corn (I used frozen)

1 medium onion- diced

1 tomato-diced

2 cloves garlic- minced

2 tsp. ground cumin

2 tsp. ground mustard

1/2 tsp. black pepper

1/2 tsp. chili pepper flakes (optional)

sea salt to taste

4-5 peppers depending on the size

Add quinoa to pot with double the water and 1/2 tsp. sea salt. Put on medium heat and bring covered pot to a boil. Cook for 15-17 minutes or until water has been absorbed. Mix in remaining ingredients except for peppers. Set aside.

Wash peppers, cut off tops, scoop out seeds and discard. Divide filling between your peppers and place in baking dish. Put the tops back on and cover. Bake for 1-1/2 hours or until peppers are tender. These freeze beautifully.

*** If adding chicken to recipe then use 1/2 c. quinoa. If not adding chicken then cook 3/4 c. quinoa***

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