Southwest Style Stuffed Peppers - My Way

The idea

Stuffed Peppers, I know I make them pretty often, but they are usually made the same way, with the same ingredients, and no change in the flavor.  But today I was looking for something different. Basically the goal was to use up most of the ingredients that I had in my fridge.  I only had to run to the store for a few things once I decided the type of stuffing I wanted.  I decided to write this blog because I thought it would be unfare to keep this Jenna Authentic Recipe to myself. These peppers are absolutley BANGIN! :-D  You must try.

Ingredients

This all made 6 servings. I did not adequatly measure the seasoning ingredients out.  I simply Eyed them and poured to taste. But here are some estimated measures of the ingredients. 

Ingredients:
3 Red Bell Peppers
2 Russet Potatoes
1 Green Bell Pepper
​1/3 Yellow Onion
1/2 Jalepeno Pepper
1/2 Cup Quinoa
1 Can Black Beans (Washed and rinsed)
1 Cup Frozen corn 
3 Scallion Stalks
1 Handful of Cilantro Leaves
Squeezed Lemon Juice from 1 Sliced Lemon Wedge
1 TSP Ground Tumeric
1 TSP Paprika
1/2 TSP Chilli Powder
1/4 TSP Cumin
1 TSP Ground Pepper 
1 Pinch Himalayan Salt
1/4 TSP Garlic Powder
1/4 TSP McCormick Southwest Seasoning
1/2 TSP Dried Parsley
1/2 TSP Dried Basil
1/2 TSP Dried Oregano
Olive oil
Vegetable oil

Preparation:
Preheat Oven on 400 degrees. Chop Potatoes, green pepper, yellow onion, jalepeno peper, and scallions.  Cut the red peppers on the frontal plan (from the tip to the bottom).  Lightly oil a medium size pan/pot to sautee the potatoes.  Place the potatoes in the pan over a medium heat and cover for 5 minutes. Add green peppers, yellow onion, and jalopeno pepper.  Cook for 5 minutes. Add the tumeric, paprika, chilli powder, cumin, ground pepper, himalyan salt, garlic powder, southwest seasoning, parsley, basil, and oregano.  Cook for 10-15 minutes, or until potatoes are cooked and soft. 

While the potatoes cook:
Heat up the frozen corn.

Lightly oil (with olive oil) all the red pepper halves, and place on baking sheet and place in the oven to cook for 10-15 minutes. Check the Peppers after 6 minutes to flip over. When the peppers are cooked to your liking, pull them out of the oven. Lower oven temperature to 350 degrees. 

When the potatoes are finished cooking:
Add the black beans in to warm up with the Potatoes. Lower the heat. Add the corn, scallions, cilantro, and freshly squeezed lemon juice. Mix the ingredients together. 

Stuff your red peppers with the Potatoe combination.  Once stuffed, place in oven for no more then 5 minutes. And you are ready to eat!!! :-D​

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