Quinoa Stuffed Bell Peppers
Beautiful red bell peppers stuffed with a Mexican style quinoa blend then baked to ooey-gooey perfection.
Yield: 6 peppers
- 2 cups quinoa cooked
- 1 (4 oz) can diced green chilies
- 1 cup corn
- 1/2 cup black beans drained
- 1/2 cup shredded Mexican cheese
- 1/4 cup queso fresco
- 3 Tbsp fresh cilantro
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 6 red bell peppers stemmed and seeded
Preheat oven to 350° F. Prepare 9x13 baking dish by spraying with non-stick cooking spray or lining with parchment paper; set aside.
In large bowl, add all ingredients except bell peppers and mix to combine. Scoop mixture into scooped and seeded bell pepper cavity. Place filled bell peppers into prepared baking dish and sprinkle with additional Mexican cheese blend, if desired.
Bake at 350° F for 25-30 minutes or until mixture is heated through and cheese on top is melted.
Remove from oven and top with additional queso fresco. Serve immediately.
Recipe by Jennifer Meyering
All images & content are copyright © Jennifer Meyering. Material may not be duplicated or republished without permission. If you would like to share this recipe, we ask that you please re-write the recipe in your own words and provide appropriate credit with a link back to the original post. Thank you!