I always realize I’m not a fan of stuffed peppers AFTER I make them and take a bite…this is the third time I’ve done this. And I’m not sure when I’ll learn.
Something about a cooked pepper I really just don’t love the taste. However, the inside of these peppers were delicious and I continued to eat it for leftovers the next few days. But, just because I didn’t enjoy the peppers doesn’t mean this wasn’t a “thumbs up” recipe. Conor loved them and ate my pepper for me!
SO, if grilled/cooked bell peppers are your thing, you may love this recipe just as much as Conor did!
This is a great vegetarian dish. However, if quinoa isn’t your thing, you could always make this with ground turkey or ground beef.
Check it out and give it a try!
QUINOA STUFFED PEPPERS
INGREDIENTS:
- 3 cups cooked quinoa
- 1 (4 once) 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 tbs fresh chopped cilantro leaves
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chile powder
- 4-6 bell peppers (will have left over filling if you have less than 6 peppers)
PREPARATION:
- Preheat oven to 350 degrees. Line a baking dish with parchment paper
- In a bowl, combine quinoa, chiles, corn, black beans, diced tomatoes, cheeses, cilantro, cumin, garlic powder, onion powder, and chile powder. Feel free to salt/pepper to taste
- Cut tops off of each bell pepper and hollow out inside if any seeds remain
- Spoon filling into each of the peppers. Place on prepared baking sheet. Bake until peppers are tender and filling is fully heated through, about 25-35 minutes.
- Serve immediately
matteahiggins 