Quinoa Stuffed Bell Peppers

Ingredients

• 3 cups quinoa, cooked (1 cup dry)
• 4 oz can green chiles
• 1 cup corn kernels
• 1 cup canned black beans, drained and rinsed
• 1/2 cup tomatoes, diced
• 1/2 cup onion, diced
• 1/4 cup feta, crumbled
• 1 1/2 Tbsp cilantro
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 6 bell peppers, tops cut, stemmed and seeded
• 1 cup Monterey jack, shredded

Instructions

1. Rinse quinoa and place in a sauce pot with 2 cups of water. Bring to a boil with the top off.
2. Reduce heat to low and let simmer for 15-20 minutes with the lid slightly ajar. Stir frequently.
3. Preheat oven to 350°F and line a 9×13 baking dish with parchment paper.
4. Combine all ingredients except Monterey Jack cheese in a large bowl
5. Fill each bell pepper with the quinoa mixture and Place on prepared baking dish.
6. Bake until the peppers are tender and the filling is heated through, about 25 minutes.
7. Remove and sprinkle Monterrey Jack on top, bake for an additional 5 minutes.
8. Serve immediately.

Notes

• Yields: 6 peppers
• Active time: 20 minutes
• Total time: 50 minutes
• Dice pepper tops and add to quinoa mixture
• Can add chopped chicken (makes 7-8)
• Can mix cheese throughoutmixture or sprinkle on top.
• slightly undercook if not serving immediately