Quinoa stuffed peppers

Yellow Peppers (bell peppers), 2 pepper, large (3-3/4" long, 3" dia) (remove)
Onions, raw, .5 cup, chopped (remove)
Garlic, 3 cloves (remove)
Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)
Sea Lion International Shrimp - 1 cup, 1.5 serving (remove)
Goya Low Sodium Black Beans - 1/2, 1 serving (remove)
Salt, 4 dash (remove)
*Cumin seed, 1 tsp (remove)
Chili powder, 1 tsp (remove)
Olive Oil, 1 1tsp (remove)
Lime Juice, 1 lime yields (remove)
*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 0.25 cup (remove)

1. Cook the quinoa according to the instructions on the previous page.

2. While the quinoa simmers, heat the olive oil in a sauté pan over medium heat, and add the onion, garlic, and tomato. Cook the mixture until the tomato is soft and the onion is translucent, about 3 minutes. Add the shrimp, black beans, chili powder and cumin, and cook for another 3 minutes. Add the cooked quinoa and lime juice, stir to blend, and turn off the heat. Season to taste with salt and pepper.

3. Preheat the oven to 400°F.

4. Cut the tops off the peppers and remove the seeds. Stuff each with half of the mixture, place them in a baking pan, and cook in the oven for 15 minutes.

Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user AMCGOW01.