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”.
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.
I served the peppers with some grilled chicken sausages, and everyone agreed this was a keeper!
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.
This delicious recipe brought to you by Sheri Silver
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