Quinoa Stuffed Peppers
1 cup quinoa
2 cups water or vegetable broth
4 T olive oil
2 medium sweet potatoes peeled and cut into bite sized pieces
1 medium yellow onion, chopped
2 cloves of garlic, minced
1 can black beans, drained and rinsed
1 can sweet corn, drained
1 can diced tomatoes (do not drain)
4 red, orange or yellow peppers
1 cup Spicy V-8 juice
1 jar enchilada verde sauce
3 T sour cream
2-3 T cilantro
Place quinoa and water (or broth) in sauce pan and heat on medium high.
Bring to a boil and stir. Reduce heat, cover and simmer until all liquid is absorbed, about 15 minutes.
While quinoa cooks, prepare the rest of the ingredients. Heat a large skillet on medium high heat, drizzle olive oil in skillet and add sweet potatoes. Stir to coat all pieces and saute for 10 minutes until sweet potato starts to soften.
Add chopped onion and garlic to pan and reduce heat to medium. Continue cooking until onions start to turn translucent.
Add beans, corn and tomatoes and continue to cook for 10 minutes. Add a small amount of vegetable broth to pan if anything is sticking. Add cooked quinoa to pan with vegetables and stir to combine all ingredients.
Pour Spicy V-8 in the bottom of a 9 X 13 glass baking dish.
Cut peppers in half and remove stems and seeds. Rinse well and pat dry. Divide stuffing between all 8 peppers and stuff pepper cavity. This makes quite a bit, so you may have some stuffing left over.
Place peppers in baking dish on top of V-8 juice and cover with foil. Bake at 375 degrees for 40-45 minutes.
For sauce place all ingredients into a blender and blend until well mixed.
Plate peppers topped with some of the V-8 sauce in the bottom of baking dish and then drizzle with verde sauce.