Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked quinoa
  • 2 (4 oz cans) diced green chiles
  • 1 (15 oz can) black beans, rinsed and drained
  • 1 cup corn kernels
  • 1/2 cup cherry tomatoes, diced
  • 1/4 cup onion, diced
  • 2 cups shredded pepper jack cheese
  • 3 tbsp fresh cilantro, chopped
  • 1 lime, juiced
  • 2 tsp cumin
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 tsp salt
  • 6 bell peppers - tops cut, stemmed and seeded
  • avocado, onion, cilantro, lime juice for topping

Instruction

  • Preheat oven to 375°F. Cook quinoa according to package instructions.
  • In a large bowl, combine quinoa, green chiles, black beans, corn, tomatoes, onion, 1 cup pepper jack cheese, cilantro, lime juice, cumin, chili powder, garlic powder and salt.
  • Slice tops off peppers and scrape out insides. Spoon the filling to the top of each cavity of the pepper. Place the peppers in a 9x13 baking dish. Pour a small amount of water into the bottom of the baking dish. Cover with aluminum foil and bake for 50 minutes.
  • Uncover and top each with remaining cheese. Turn broiler on and broil for 2-3 minutes or until cheese is melted.