Try This: Baked Bell Peppers With a Southwestern Twist

9/23/2015


So I am finally getting around to posting a recipe that I made last week. I am also seriously so sad that I can 't eat it right this minute. I'll tell you why. Last Wednesday I was sitting at my desk, staring at my laptop, munching on apple slices. I must have gritted my teeth or bit harder than usual because all of a sudden half my front tooth literally dislodged itself from my mouth and was soon staring up at me from the palm of my hand. Let me tell you how incredibly disconcerting that is. There is nothing else at that moment in time that takes precedence. When you don't have half your front tooth, you are in a very unfortunate situation. So naturally I screamed, ran to check the situation in the mirror and quickly came to this conclusion

I can assure you, that I am currently presentable in public, but only after two trips to the dentist in less than a week, with another scheduled in two weeks. If there is one thing I have learned from this: If you haven't got your front teeth, you've haven't got anything." Well, okay you do, but it is not a pretty picture. Also you cannot talk or eat.

This brings me back to the bell peppers. Since I have a temporary cap (it looks amazingly real), I can't bite into anything and I have been eating mostly soups and smoothies for fear of the cap falling off. It is a very real fear. The bell peppers though? They are amazing. And if you have all of your teeth, you should give them a try.

Baked Bell Peppers With a Southwestern Twist (For 2)

Preheat oven to 375 degrees

2 regular sized bell peppers sliced lengthwise (I like the colorful ones)
1 cup quinoa cooked according to the package directions
1 cup frozen corn (cooked)
1 can black beans
1/4 cup salsa
1/4 shredded cheddar cheese
1 avocado sliced
Handful of cherry tomatoes, chopped in half
1/4 of a yellow onion, chopped 
Salt 
Pepper
Pink of oregano


Combine the cooked quinoa, black beans, corn and salsa together in a bowl. Sprinkle in oregano and a pinch of salt and pepper. Stuff bell peppers and bake for about 25 minutes covered. Remove cover and then bake for an additional 10-15 minutes. Sprinkle on the cheese for the last remaining 5 minutes.

Take peppers out and top with onion, avocado, tomatoes and more salsa.

I served it with a simple green salad and Sauv Blanc, naturally.

Photos by Alexa Evans for Short & Sweet Blog

1 comments:

Jessica said...

omg Alexa how awful! tsk what a scare! I'm glad repairs are underway!