Mini Bell Pepper Poppers

To prep, simply cut off the stem end and remove seeds and as much membrane as possible.

Place in a steamer basket, which will fit in a large saucepan.

Heat about an inch or less of water in the saucepan to boiling. Place the steamer basket of peppers into the pan and steam, covered, for 10-15 minutes. Remove from pan and rinse with a little cool water, then allow to cool and drain for 5-10 minutes.

Prepare the filling

In the meantime, prepare the filling. In a blender, ½ cup of

salsa is mixed with ¾ cup of vegetable broth. This liquid is then heated in a

small saucepan to boiling. Add spices and ½ cup quinoa (rinsed if needed) and

simmer, covered, for about 15 minutes. Remove from heat and let sit for 5

minutes.

Mix one cup of prepared quinoa with one cup black beans. Add

one cup of shredded cheese (cheddar or 4-cheese Mexican) and stir. Microwave

for 30-60 seconds to melt the cheese. Stir.

(Note: for extra filling, use all the quinoa and the entire can of black beans. I like this as a side dish or on a taco salad.)

Stuff the Mini Bell Pepper Poppers

When the peppers are cool enough to handle, begin stuffing with the quinoa-bean mixture. For larger peppers I use a butter knife. For smaller peppers, I just resign myself to using my hands. Sigh. Stack on a plate or in a bowl and continue stuffing until all peppers are filled. All peppers can then be refrigerated until time to serve.

Serve these poppers as-is or with salsa or cilantro-lime sauce to make a wonderful and fun addition to your table! To spice things up a little, try some quesadilla sauce for dipping!

Yummy!

To continue the "Poppers" theme, try some Jalapeno Popper Hasselback Chicken. Spicy, creamy and delicious!

Or maybe you just need a big bowl of munchies - try some Ranch Party Mix for a sure crowd pleaser!