Quinoa Stuffed Peppers

Every week I like to have at least one vegetarian dinner and this one fit all of the criteria: fast, easy, filling, and yummy. 

I used this recipe from Pintrest but made some tweaks.

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The Goods

                           

• 3 cups cooked quinoa I used 1.5 uncooked quinoa
• 1 can corn kernels, drained
• 1 can black beans, drained
• 3/4 cup diced tomatoes
• 1/2 cup shredded pepper jack cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder, or more to taste
• 3 tablespoons of Sriracha
• Kosher salt and freshly ground black pepper
• 6 bell peppers, tops cut, stemmed and seeded ***7-8 work better
•  ***Next time, I would add diced jalapeno's

Directions:

1. Preheat oven to 350 degrees F. Line a 9 x 13 baking dish with aluminum foil. Wash the peppers, remove the top and de-seed.

 2. Cook Quinoa - use 1.5 cup quinoa to 3 cup water

 

3. In a large bowl, combine cooked quinoa, sriracha, corn, beans, tomatoes, cheese, cilantro, cumin, garlic, chili powder, salt and pepper.

 

4. Spoon the filling each each bell pepper and bake for 25-30 minutes. Serve warm

I topped the peppers with extra cheese 5 minutes before they were ready to be pulled out!

Enjoy! 

We had extra filling that I saved for lunches for the next day. With this recipe, you could easily fill 7-8 peppers.