Quinoa Stuffed Bell Peppers

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Pace diced green chilies

  Campbell soup company

  ½ cup or 120g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Black beans

  Mature seeds, raw

  ½ cup or 97g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Monterey cheese

  Includes Pepper Jack

  ½ cup, shredded or 57g

• Feta cheese

  ¼ cup, crumbled or 38g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Garlic powder

  Spices

  1 tsp or 3g

• Onion powder

  Spices

  ½ tsp or 1g

• Chili powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Red bell pepper

  Sweet, raw

  6 medium or 714g

Directions

1. Prepare quinoa as per package directions; set aside.
2. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
3. In a large bowl combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion powder, chili powder, and salt and pepper, to taste.
4. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
5. Serve and enjoy!

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