Ingredients
The following ingredients have 4 Servings
- 5 Bell Peppers
- 1 tomato (chopped)
- 1 cup quinoa
- 1 tomatilla pepper (chopped)
- 2 cloves garlic (minced)
- 1 can black beans (rinsed)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1 lime
Instruction
- Prepare the cup of dried Quinoa according to the package directions. Start the grill or oven to preheat at 375 F.
- Chop the tops off of the bell peppers and clean out the membranes and seeds. Set aside.
- Once the quinoa is cooked combine it with the tomato, tomatillo pepper, garlic, black beans, chili powder, cumin, coriander and salt.
- Stuff each of the peppers with the mixture and finish with a squeeze of lime over the top of the quinoa once it is in the pepper.
- If you're grilling the peppers, set them on top of tinfoil to keep them in place and grill for 30 minutes.
- If you're baking the peppers, set them inside of a baking dish and bake for 25 minutes at 375.
- Five minutes before the peppers are done sprinkle the tops of them with Taco blend cheese and continue to grill or bake.
