Approximate cooking time: 30 minutes
Serves 6
Ingredients
- 6 bell peppers, tops cut, stemmed and seeded
- 3 cups cooked quinoa
- 1 – 2 jalapeños, diced (optional)
- 1 onion, diced
- 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 chili powder, or more to taste
- Salt and freshly ground black pepper, to taste
Directions
- Preheat oven to 350F.
- In a large bowl, combine quinoa, jalapeños, corn, beans, onion, tomatoes, cheeses, cilantro, cumin, garlic and chili powder, salt and pepper, to taste.
- Spoon the filling each each bell pepper cavity. Place inside baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
- Serve immediately.
This recipe inspired in part or in whole from here.
Photo Credit: Eat Spin Run Repeat