- Ingredients:
- 3 cups cooked quinoa (1 cup uncooked) (See this post for tips on how to cook perfect quinoa!)
- 1 (4-ounce) can green chiles
- 1 cup corn kernels, thawed
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup petite diced tomatoes
- 1/2 cup shredded pepper jack cheese
- 1/4 cup crumbled feta cheese
- 3 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 6 bell peppers, tops cut, stemmed and seeded (I filled 5 peppers and had no filling left to spare.)
Directions:
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
- In a large bowl, combine cooked quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
- Spoon the filling each 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. (Mine had to cook for a bit longer. Check internal temp after 30 and cook more as needed.)
- Serve immediately.
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