RCW Cooking Class Recipes
I've gotten a great deal of interest in our new cooking group series, "Cooking with Confidence". Many who aren't able to attend are interested in the recipes we will be preparing. Please see below for the recipes we will be preparing in our first RCW cooking class on May 22nd, and feel free to try these at home for yourself and your family!
QUINOA STUFFED BELL PEPPERS – recipe provided by damndelicious.net
YIELD: 6 SERVINGS
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 50 MINUTES
INGREDIENTS:
3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
6 bell peppers, tops cut, stemmed and seeded
DIRECTIONS:
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Serve immediately.
Roasted Sweet Potatoes
6-8 servings
4 peeled uncooked sweet potatoes
3 tablespoons olive oil
1 tablespoon seasoning salt
Directions
Dice peeled potatoes into 1 inch squares.
Place potatoes in baking dish and roll in oil and seasonings.
Try and keep potatoes in a single layer.
Bake at 400 for 45 minutes, turning potatoes with spatula every 15 minutes.