Ingredients

The following ingredients have 2 Servings
  • 1 lb mini bell peppers
  • 1 cup cooked quinoa
  • 3 oz queso fresco ((feta will work too), chopped into 1/4 inch pieces)
  • 2 tablespoons cilantro leaves (, chopped)
  • 1 teaspoon lime juice
  • Salt & pepper to taste

Instruction

  • Preheat oven to 400F. Spray a medium sized baking dish with olive oil or vegetable oil.
  • Remove the cap of each bell pepper and use a knife to carve out the pith and seeds on the inside. Rinse the bell peppers to remove the remaining seeds.
  • In a medium bowl, combine the rest of the ingredients and mix well.
  • Stuff each bell pepper with the quinoa mixture. It is easiest to do this with your hands, pushing the quinoa mixture into each bell pepper.
  • Carefully place the stuffed bell peppers on the baking dish. Bake at 400F for 30 minutes, or until the peppers are done to your liking. Allow to sit for 5 minutes, and serve hot. Garnish with cilantro leaves.