Here’s a super quick and easy weeknight dinner for you. Ed was out of town last night so I decided to make myself some stuffed bell peppers, as he’s “not a fan of peppers as receptacles for food” (his words). I kind of get what he means in this particular instance—generally you end up cutting the pepper and all the stuffing falls out and it’s sort of a mess. But hey, they’re fun to make!

I wanted to beef my peppers up, so to speak, so I added a can of Amy’s Kitchen Organic Medium Chili with Vegetables. This particular variety doesn’t contain tofu like Amy’s other chilis, and it has tons of flavor. Combine the chili with quinoa, additional veggies and cheese, and you’ve got a hearty dinner for one (plus leftovers).

INGREDIENTS

• 1 c. quinoa, cooked

• 1 can Amy’s Kitchen Organic Medium Chili with Vegetables

• 1/2 can fiesta corn

• 1 small can diced green chiles

• Low-fat Mexican cheese

• 1 red onion, chopped

• 1 yellow bell pepper, chopped

• Chili powder

• Salt & pepper

• Cumin

• 2 red bell peppers

• 3 cloves garlic, minced

• Enchilada sauce

• Optional: salsa, sour cream, cilantro

STEPS

1) Preheat the oven to 400 degrees. Chop the tops off the red peppers and remove the internal seeds, veins, etc. Add to a pan and cook cut-side down for 3-4 minutes.

2) When the quinoa is done cooking, remove from heat and add in the chili, green chiles and corn.

3) Sauté the red onion, yellow bell pepper and garlic in a pan with olive oil, chili powder, cumin and salt and pepper. Add to the quinoa mixture when done.

4) Pour a bit of enchilada sauce into the quinoa mixture (you don’t want it to be too runny). Add about half a bag of cheese and stir to combine.

5) Stuff the peppers and top with additional cheese. Cook for about 20 minutes, and feel free to broil when done if you’d like them to be a bit crispier. Serve with salsa, sour cream and cilantro.