Quinoa Stuffed Bell Peppers
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.91 out of 5 stars
(20)
Ingredients
6 servings
- 3 cups cooked quinoa
- 1 4-ounce can green chiles
- 1 cup corn kernels
- ½ cup canned black beans, drained and rinsed
- ½ cup petite diced tomatoes
- ½ cup shredded pepper jack cheese
- ¼ cup crumbled feta cheese
- 3 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 6 bell peppers, tops cut, stemmed and seeded
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
Step 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.
Step 3
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.
Step 4
Serve immediately.
Step 5
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Chef's notes
It's incredibly filling and hearty, making it the perfect vegetarian option for Meatless Monday or any other day of the week!
