See? I told you I would use it cooked!

I’d never made stuffed peppers before, though they’ve always held an appeal to me – for presentation value alone they seemed worth a try.

And then I came across this recipe – using not only quinoa (cooked!), but beans, corn, cheeses and lots of spices – I knew this was “the one”.

quinoa stuffed peppers

SUPER easy – and full of nutritious ingredients – this was a big hit with my gang. And since I had my handy bags of frozen cooked quinoa at the ready, prep was a snap.

quinoa stuffed peppers

quinoa stuffed peppers

I served the peppers with some grilled chicken sausages, and everyone agreed this was a keeper!

Quinoa Stuffed Peppers
adapted from Damn Delicious

2 c. cooked quinoa (read here for quinoa cooking instructions)
4 oz. can green chiles
1 c. corn kernels, fresh or frozen (thawed if using frozen)
1/2 c. canned black beans, drained and rinsed.
1/2 c. shredded cheddar
1/2 c. diced feta
3 T. chopped cilantro
1 t. garlic powder
1/2 t. onion powder
1/2 t. chili powder
salt and pepper

4 small or 6 large red bell peppers, tops sliced off, seeded and stemmed

Pre-heat oven to 375. Coat the bottom of a baking dish (large enough to hold the peppers snugly) with non-stick cooking spray.
In a large bowl combine all of the ingredients – season with salt and pepper to taste.
Spoon the filling evenly into each pepper. Place in your prepared dish and bake till filling is heated through – 30 minutes for the smaller peppers, 45 minutes for the large ones.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Want more quinoa?

Steak With Cauliflower Puree and Crispy Quinoa
Toasted Coconut, Quinoa & Oats Cereal

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