Quinoa, Black Bean, and Corn Stuffed Jalapenos

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Black beans
  • 1/2 cup Corn
  • 6 Jalapenos

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Dairy

  • 1/2 cup Monterey jack cheese

Found on wendypolisi.com

Description

Ingredients

• 6 jalapenos (12 halves)
• 1 cup cooked quinoa
• 1/2 cup black beans
• 1/2 cup corn
• 1/2 cup monterey jack cheese, shredded

Directions

• Preheat oven to 375 degrees F.
• Cut the jalapenos in half and take out the seeds (use gloves or wash your hands with soap directly afterwards).
• In a bowl, mix together the quinoa, black beans, and corn.
• Scoop the quinoa mixture generously into each jalapeno half. I found that using a spoon to shape a mound works best.
• Place the poppers on a baking sheet (with a few inches between each of them) and then bake for 30 minutes.
• After 30 minutes, sprinkle cheese on top of each popper and then place back in the oven for 15 minutes.
• Allow poppers to cool for 5 minutes and then serve immediately.

Nutrition