Photo: Erik Putz
This cozy and colourful dish is perfect for chilly winter nights and is packed with protein, iron and amino acids.
2 large red, orange or yellow bell peppers
2 tbsp canola oil
1 cup chunky mild or medium salsa
1 cup cooked quinoa
398-mL can low-sodium black beans, drained and rinsed
3/4 cup frozen corn kernels
2 tsp Tex-Mex seasoning, such as Clubhouse
1 ripe avocado, thinly sliced
1/2 cup chopped cilantro
Cut peppers in half lengthwise. Remove seeds and membranes. Rub inside and outside of peppers with oil, then place cut-side down in an 8 x 8-in. baking dish. Broil, flipping halfway, until lightly charred and softened, 8 to 10 min. Remove dish from oven. Preheat oven to 400F.
Stir salsa with quinoa, beans, corn and seasoning in a large bowl. Season with black pepper. Divide quinoa mixture among cavities of peppers.
Bake until peppers are fork tender, 10 to 15 min.
Serve peppers topped with avocado and cilantro. Serve with more salsa, if desired.
Protein 12g, Carbohydrates 49g, Fat 16g, Fibre 16g, Sodium 680mg.
Originally published in the Today’s Parent January/February 2021 issue. Photo by Erik Putz.