Bethany Crouch gets some heart healthy tips from Lorri Ann Code, of Mama Bootcamp, plus a heart healthy meal you can cook your loved one this Valentine’s Day.
Recipe: Quinoa Stuffed Bell Peppers
3 cups cooked quinoa
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes, fresh or canned
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 clove garlic, finely chopped
1/2 teaspoon chili powder or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
1. Preheat oven to 350 degrees F. Line a 9 x 13 baking dish with parchment paper.
2. In a large bowl, combine quinoa, corn, beans, tomatoes, cheese, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
3. 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!
To make ahead and freeze: Wrap each cooked and cooled pepper in plastic wrap and then place in a freezer safe bag. Defrost and warm as needed. Or, wrap each filled pepper uncooked and place in a freezer bag. Then you can defrost and cook as written in step 3.