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

Baca Juga