Ingredients
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4 green bell peppers, tops cut off
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1 cup uncooked quinoa
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1/4-1/2 red onion, diced
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1 (14 1/2 ounce) can black beans, drained
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1 (14 1/2 ounce) can diced petite tomatoes, drained well
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1/8 cup salsa
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3/4 cup corn
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1 teaspoon chili powder
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1 teaspoon oregano
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1 teaspoon cumin
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1/8 cup fresh cilantro, i use alot (use more or less depending on how much you like it.)
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3 tablespoons diced green peppers (chop up the tops of the bell peppers when you cut them off)
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1 -2 minced garlic clove, depending on how much you like
Instructions
- Cook bell peppers in boiling water for 3-4 minutes to soften a little. (I did this because I was short on time and wanted to decrease baking time. You can of course, skip this and just stuff the raw peppers, then bake.).
- Cook Quinoa in chicken broth, NOT water!
- In a saucepan, sautee onions, garlic and chopped bell pepper tops.
- Add rest of ingredients and cook until warmed through.
- Fluff quinoa when it's done and add to saucepan with everything else.
- Stuff peppers with the mix.
- Bake at 350 for 15-20 minutes depending on the size of your peppers and how much they cooked when they were pre-boiled. They should take no more than 15 minutes for smaller peppers. If you stuffed the peppers raw, they will need to bake for 30-40 minutes. Put a few tablespoons of water in the bottom of the dish too.).
- NOTE: I wanted to add olives, but had none, so those would be good too. Some cheddar cheese would be great too.