Quinoa Stuffed Bell Peppers Recipe
My family was raving about this one. It’s super tasty, fresh, and it just tastes healthy! Plus, it’s a meal in and of itself and a good vegetarian recipe at that! :) The pepper gives it a really fresh taste, and the beans and quinoa make it sort of bready and just delicious! That wasn’t the best description, but WE INTERRUPT THIS BROADCAST: It’s a bit difficult to type between shifts of running around the house and chasing my brother because he stole my “writing pillow.” I’ve been trying to type this sentence for a half hour now…
Quinoa Stuffed Bell Peppers Recipe (by Damn Delicious):
3 cups cooked quinoa
1 (4-ounce) can green chiles
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 onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
3. Spoon the filling 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.
4. Enjoy warm :)