Ingredients
The following ingredients have 4 Servings
- 6 bell peppers (tops cut, stemmed and seeded)
- 3 cups cooked quinoa
- 4 ounces green chiles ((from a can))
- 1 cup corn kernels (thawed)
- 1/2 cup cooked black beans (drained and rinsed)
- 1/2 cup petite diced tomatoes
- 1/2 cup pepper jack cheese (shredded)
- 1/4 cup feta cheese (crumbled)
- 3 tablespoons cilantro leaves (chopped fresh )
- 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)
Instruction
- Cut the top of the bell peppers. Remove the stem and carefully seed the peppers, leaving the rest of the pepper intact.
- Line a 13 x 9 baking dish with parchment paper. (You can also use a baking sheet.)
- Preheat oven to 350 degrees F.
- In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
- Spoon the quinoa mixture into each each bell pepper cavity.
- Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
- Serve immediately.
