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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.

Nutrition

Calories: 405kcalCarbohydrates: 67gProtein: 15gFat: 8gSaturated Fat: 3gSodium: 721mgFiber: 10gSugar: 10g
Keyword Baked, Beans, Casseroles, Corn, Dinners, Easy Dinners, Healthy Eating, Peppers, Quinoa, Tomatoes, Vegetarian
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