Archive for February 5th, 2011

February 5, 2011

Tex Mex Stuffed Peppers + Avocado Lime Sauce

this chica has got some great stuff on her blog. –> natalie’s killer cuisine


  • 2 red bell peppers
  • 1/2 cup quinoa (uncooked)
  • 1 cup chicken broth
  • 1/2 cup black beans
  • 1/2 corn (fresh. frozen gets soggy.)
  • 1/2 cup sauted onions
  • 1/4 cup tomatoes, diced
  • 1/4 cup cilantro
  • 1/4 cup shredded cheese (i used some sort of premixed mexican blend)
  • 1/3 cup low fat sour cream
  • ~ 1 tsp salt
  • black pepper


  • 1 medium avocado, ripe
  • 2 small limes
  • 1/3 cup sour cream
  • salt
  • milk


  • preheat oven to 375F
  • wash quinoa. simmer in small pot w 1 cup chicken stock ~ 20 min until soft and fluffy. (i always abide by the 1:2 :: quinoa: liquid ratio).
  • saute onions until just soft (~3 min). set aside.
  • cut tops off peppers, cleaning out the insides and seeds.
  • blanch peppers in boiling water (enough to submerge completely) for ~ 2-3 min. remove, drain, and set on aluminum wrapped baking pan.
  • in a large bowl, mix corn, black beans, diced tomatoes, onions, cilantro, sour cream, and cheese. salt to taste.
  • spoon into peppers and bake 30 min.
  • serve w/ avocado lime cream sauce.


  1. combine avocados (diced), lime juice, sour cream, and about 1 tsp salt in a blender.
  2. pulse until smooth, adding milk until to create a thinner consistency (~4 tbs)
  3. spoon into a small plastic sandwich bag and push the cream into one corner.
  4. snip corner and squeeze over serving plates. (this was fun.)

EDIT: 9/24/2011 Stuffed Peppers Take 2 

What did I do differently? I drained the canned beans really well, and actually cooked it and the corn a little over the stove before mixing it in with the quinoa. Less soggy. (: