Quinoa Stuffed Bell Peppers

• Vegetarian
• Gluten free

• Produce

  • 6 Bell peppers
  • 1/2 cup Black beans, canned
  • 3 tbsp Cilantro, fresh leaves
  • 1 cup Corn, kernels
  • 1 tsp Garlic powder
  • 1 (4-ounce can Green chiles
  • 1/2 tsp Onion powder
  • 1/2 cup Tomatoes, petite

• Pasta & Grains

  • 3 cups Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1 Kosher salt and freshly ground black pepper

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1/4 cup Feta cheese
  • 1/2 cup Pepper jack cheese

Found on damndelicious.net

Description

Ingredients

• 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

Directions

• 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.