Super Stuffed Bell Peppers
Friday, 16 September 2016
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
servings |
Ingredients
- 3 cups cooked quinoa
- 1 can green chiles 4-ounce
- 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
Ingredients
| |
Instructions
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
- 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 filling into 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.
Recipe Notes
320 Calories
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