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Quinoa Stuffed Peppers Photo

Quinoa Stuffed Peppers Recipe

Kate Donahue
Quinoa Stuffed Peppers make enough for a crowd and make great leftovers. Just reheat and enjoy.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Beans
Servings 8
Calories 405 kcal

Ingredients
  

  • 8 large Bell Peppers Tops and seeds removed
  • 3 cups Cooked Quinoa
  • 1 cup Corn Kernels Fresh or canned
  • 1 cup Canned Petite Diced Tomatoes
  • 1/2 cup Canned Black Beans Rinsed and drained
  • 1 4 ounce can Green Chiles
  • 1 cup Shredded Pepper Jack Cheese
  • 2 tablespoons Fresh Cilantro Finely chopped
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Instructions
 

  • Preheat oven to 350°F.
  • Place bell peppers into a baking dish, cut sides up. Set aside.
  • In a large bowl, gently mix together quinoa, corn, tomatoes, black beans, green chiles, 1/2 cup pepper jack cheese, cilantro, cumin, garlic powder, chile powder, onion powder, salt, and pepper until well combined.
  • Spoon mixture evenly into each of the bell pepper cavities until filled. Sprinkle remaining 1/2 cup cheese over tops of filled peppers, dividing evenly among the peppers.
  • Bake uncovered in oven for 30 minutes or until peppers are tender and filling is heated through. Enjoy immediately.
Keyword Baked, Beans, Casseroles, Corn, Dinners, Easy Dinners, Healthy Eating, Peppers, Quinoa, Tomatoes, Vegetarian