Chef MDL here.I've been trying to use up things in my pantry and refrigerator, which gave rise to these tasty peppers.
I sauteed an onion in some olive oil and garlic, added some chopped celery and carrots, a finely chopped dried ancho chile. Once things were starting to get translucent, I added a can of chopped tomatoes and some pre-soaked and washed pinto beans, along with some vegetable broth.
After about twenty-five minutes, it was still a bit too wet for the peppers, so I added some quinoa, and simmered for another fifteen minutes.
I then spooned the hot beany business into some peppers, topped with a generous helping of fresh parmigiano-reggiano and baked for twenty minutes at 425.
Mmm.
