Quinoa Stuffed Bell Peppers

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Cheddar cheese

  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. Cook the quinoa according to the package directions.
2. Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper.
3. In a large bowl, mix the cooked quinoa, green chilies, corn, drained black beans, diced tomatoes, cheese, cilantro, cumin, garlic powder, onion powder, chili powder, salt, and pepper.
4. Fill each bell pepper cavity with the quinoa mixture. Arrange the peppers in the prepared baking dish, cavity side up.
5. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
6. Serve the stuffed peppers warm and enjoy.

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