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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
1

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.

2

Preheat oven to 350 degrees F.

3

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

4

Spoon the quinoa mixture into each each bell pepper cavity.

5

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.

6

Serve immediately.

Nutrition Facts

Servings 0

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