If you’re looking for a healthy meal to make in under an hour that is full of flavor and sure to please, then Quinoa Stuffed Peppers are the way to go. This recipe makes six large peppers with “stuffing” leftover that will make a perfect side to chicken for lunch.
Quinoa Stuffed Peppers
- 6 Large Bell Peppers (any color) with tops cut off and core removed
- 1 cup of cooked organic Quinoa
- 1 can of black beans
- 1 cup of organic frozen corn
- 1 cup of medium salsa
- 1 1/2 cup of cheese (I used the mexican blend)
- 1 tbs of chili powder
Preheat the oven to 350 F and bring out a 13×9 inch pan or one that fits 6 peppers standing up snuggly. Line the peppers up in the pan.
Warm the beans and corn in two small pans (can use microwave if crunched for time). Once the ingredients are cooked add 1 cup of cheese and remaining ingredients to a large bowl and mix well.
Fill each pepper generously with the stuffing and add a scoop to the top so it overflows a bit.
Add remaining cheese to the top of each pepper.
Bake for 25 minutes and serve immediately!