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Stuffed Peppers — Quinoa, Chili Tomatoes, Corn, Beans

A quinoa filling mixed with chili-spiked tomatoes, corn, black beans and two cheeses, baked inside whole peppers. It also works tossed with diced raw peppers as a cold grain bowl.

6 peppers (stuffed) · main · Southwestern · vegetarian

Ingredients

  • 3 cup cooked quinoa, cooked
  • 6 piece bell pepper, for stuffing; or diced if tossing
  • 15 ounce diced tomatoes with chilis, canned
  • 1 cup corn
  • 1 cup black beans, drained and rinsed
  • ½ cup pepper jack cheese, shredded
  • ¼ cup feta cheese, crumbled
  • 3 tablespoon cilantro, chopped
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • salt and pepper, to taste

Method

  1. In large bowl combine cooked quinoa, chili tomato, corn, beans, cheeses, cilantro, cumin, garlic, chili/onion powder, salt and pepper.
  2. Stuff into peppers, cook 20-30 mins at 350° — or toss w/ diced peppers.