Black Bean and Quinoa Stuffed Bell Peppers

It may be October but I still have bell peppers growing in full force in the garden.  What better way to use up bell peppers than to stuff ’em with all kinds of good stuff?  Plus, I got to use a jalapeno from the garden and the last of the tomatoes that we grew.  I used this recipe but obviously didn’t have everything on hand – so I used what I had and enjoyed every bite.  Also, my bell peppers are smaller than the ones you might find at the grocery store so I just chopped off the top of the peppers and stuffed them whole instead of halving each pepper.  I still had more than plenty stuffing and I didn’t even add the sweet potato!

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The pictures are horrific and I know it.  I just wasn’t in the mood to find the “right”angle on Sunday.

But despite their looks, they’re delicious.

What is it with me and ugly food these days?

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The changes I made to the recipe:  I used red onion instead of yellow onion; I used chicken broth instead of vegetable broth; I left out the sweet potato; I used diced grape tomatoes instead of Roma’s; I left out the cilantro; and I used cheddar cheese on top instead of colby jack.

And I’ve been eating them all week long for lunch.

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