Quinoa Stuffed Bell Peppers
Stuffed bell peppers have been on my bucket list for at least a year and I’m so glad to finally cross it off my list.
Using leftover ingredients, I created a southwest quinoa mixture loaded with corn, beans, tomatoes, green chilis for a bit of heat and cheesy pepper-jack-feta goodness.
QUINOA STUFFED BELL PEPPERS
PREP TIME: 20 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 50 MINUTES
These stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!
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
- Kosher salt and freshly ground black pepper, 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.
Full Recipes>>Quinoa Stuffed Bell Peppers