Wednesday, March 26, 2014

Quinoa Stuffed Bell Peppers

These peppers are packed full of protein and veggies and are a full around healthy meal!

Yields 6 Servings

  • 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
  • 3 Tbsp. Chopped Fresh Cilantro Leaves
  • 1 Tsp. Cumin
  • 1 Tsp. Garlic Powder
  • 1/2 Tsp. Onion Powder
  • 1/2 Tsp. 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.  Line a 9x13 baking dish with parchment paper.
  2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheese, cilantro, cumin, garlic, onion and chili powder, and salt and pepper, to taste.
  3. Spoon the filling in each bell pepper cavity.  Place on prepared dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
  4. Serve immediately and enjoy!

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