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Quinoa Stuffed Peppers

Yields4 Servings

 4 Bell peppers, top cut off, seeds removed
 3 cups Quinoa, cooked
 1 cup Corn, cooked
 ½ cup Red kidney beans, cooked
 1 Tomato, diced
 ½ tsp Cumin
 1 tsp Garlic powder
 1 tsp Onion powder
 Salt and black pepper, to taste

Cut the top of the bell peppers. Remove the stem and carefully seed the peppers, leaving the rest of the pepper intact.
Line a 13 x 9 baking dish with parchment paper.


Preheat oven to 350 degrees F.


In a large bowl, combine quinoa, corn, beans, tomatoes, cumin, garlic, onion, salt and pepper, to taste.


Spoon the quinoa mixture into 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.


Serve immediately.

Nutrition Facts

Servings 0

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