The jalapeno pepper plant is a member of the hot pepper family and shares company with other fiery hot varieties such as tobacco, cayenne and cherry. Jalapenos are the only pepper that isn't allowed to fully ripen and change color before being picked. Growing jalapeno peppers isn't difficult if you provide plants with good soil, plenty of sunlight and ample water. Why not try this great appetizer next time you entertain.....or just want something hot and tasty!
Quinoa, Black Bean and Corn Stuffed Jalapenos
6 jalapenos (12 halves)
1/2 cup cooked quinoa
1/2 cup black beans
1/2 cup corn
1/2 cup Monterey jack cheese, shredded
Preheat oven to 375 degrees F
Cut the jalapenos in half and take out the seeds. (wear gloves or wash your hands with soap immediately afterward)
In a bowl, mix together the quinoa, black beans, and corn.
Scoop the mixture generously into each jalapeno half. Using a spoon shapes the filling best.
Place the poppers on a baking sheet with a few inches between each of them and then bake for 30 minutes.
After 30 minutes, sprinkle cheese on top of each popper and then place back in the oven for 15 minutes.
Allow poppers to cool for 5 minutes and then serve immediately.
Serve with Ranch dressing (optional)