Time: 50 minutes; Makes 2 servings
- 1 cup quinoa
- 1/2 cup corn
- 1/2 cup black beans, drained and rinsed
- 1/2 cup fire roasted diced tomatoes
- 2/3 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- 2 bell peppers, tops cut, stemmed and seeded
- 1-2 tbsp chopped cilantro, optional
Cook quinoa on the stove top according to package directions. While quinoa cooks, prepare the filling (corn, beans, tomatoes, cheese and spices) in a large bowl and heat oven to 350.
Once quinoa is cooked and fluffy, mix together with the filling.
Spoon the filling into each bell pepper cavity. Place bell peppers on a baking sheet lined with aluminum foil or parchment paper (helps with cleanup!). Bake for 25-30 minutes and serve immediately.
Top with salsa, sour cream or guacamole if desired.
The recipe for these Quinoa Stuffed Peppers was inspired by Damn Delicious.