Stuffed Roasted Red Pepper

I started this post a week ago and never got around to finishing it. Last weekend I went to the Farmer's Market and got some fresh vegetables. One of the things I picked up were red peppers. I found a recipe for stuffed roasted red peppers, and decided I wanted to try it. I don't cook much, not because I can't, but because it's a lot of work for one person. I love this recipe though because you can do most of the work beforehand and then just stick it in the oven when you are ready to eat. Also, the stuffing mixture refrigerates well so it can be saved for a meal at a later time. This was my first time to try quinoa - I really liked it! Oh, and this was definitely the first time I ever roasted a red pepper on my own. It was easy, and yummy!

Anyway, I found the recipe online and sort of just went with the general idea and added in as much of each ingredient as I wanted:

1 roasted red pepper

1 cup quinoa, cooked

black beans

frozen corn

diced fresh tomato (from the farmers market)

chopped cliantro (also from the farmers market)

cheddar cheese, shredded

dollop of sour cream

salt

pepper

Preheat oven to 375 degrees. Roast the red pepper. Mix together all other ingredients in a small bowl. When pepper is done roasting, peel the skin off, cut off the top, and stuff with the quinoa mixture. Bake in oven for 30 minutes. See? easy! And, oh so yummy!

I'd say this goes along with my new years resolution to try new things each month. This was my first time to roast a red pepper, and my first time to try quinoa. :)