All covered up peppers
Team: Spirit of Vergennes
Host School: Vergennes Union Middle School
Age Group: Middle School
Ingredients
1 red pepper
1 yellow pepper
3 green pepper
1 mango
1 onions
1/2 cup green onion
1 large carrot
12 oz fresh baby spinach
1 cup celery
1 small bunches of cilantro
1 jalepeno peppers
2 table spoons of minced garlic
1 pounnds of diced tomato
4 pounds of black bean
1 pounds of pinto bean
1 cup of corn
1 cups of quinoa
1 cups of vegetarian broth
1 table spoons of cumin
2 teaspoon of salt
1 teaspoons of black pepper
1 cup of cheddar
1/2 cup of Vinegar
1/4 Vt honey
Preparation Instructions
prepare quinoa by package instructions
Skewer green peppers roast over open flame, cut in half
heat olive oil in a skillet over medium heat,cook and stir onion until soft add garlic,cumin salt,and black pepper to onion,cook for about a minute more to blend flavors.
Mix tomatoes,veggie broth,quinoa,and carrot into onion mixture simmer for approx. 10 minute.
Stir in black bean,spinach into quinoa mixture,Spoon quinoa mixture into roasted peppers top with cheddar cheese bake for twenty minutes
while cooking prepare chutney,
combine the following:
Black beans,Pinto beans,corn,chopped celery,chopped cilantro,red and yellow peppers,green onion,Jalepeno peppers,garlic, and chopped mango in a large bowl
In a sauce pan simmer Vinegar, Olive Oil ,Honey, salt & Black Pepper
Then pour over bean mixture and mix
when peppers come out of the oven sppon chutney over the peppers
Then enjoy!