Most weeks I cook up a batch of quinoa to keep in the refrigerator. It’s good to toss on salads, mix into soup and do something fancy (but easy) for a vegetarian meal.
I mixed a cup of cooked quinoa with a can of drained black beans in a skillet. Warm over low heat and stir in a couple of tablespoons of chipotle chile powder.
While the quinoa and beans are warming, rinse, remove the tops and de-seed red bell peppers. If the peppers are lumpy on the bottom, cut a thin sliver off to allow the peppers to stand upright in a baking dish.
Heat oven to 350F. Pour 1 T. olive oil in baking dish. Stuff the bean mixture into the bell peppers, top with a light dusting (2 t. or so) of mozzarella cheese.
Bake for 10 minutes.
Top the baked peppers with an egg prepared over medium. (If you use farm-fresh eggs, you’ll be very happy…the yolks are amazing!)
Delicious!
The Boy told me that it’s important to note that a dash of chipotle Tabasco sauce ties everything together nicely.