Ingredients
Units
Scale
- 6 bell peppers (I used red, orange and yellow), tops sliced off and cores/seeds removed
- 1/2 cup quinoa (I used red quinoa)
- 1 cup vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 5 ounce can green chilis
- 1 tomato, diced
- 15 ounce canned black beans, drained
- 1 cup frozen corn kernels, thawed
- 1 tablespoon tomato paste
- 1/2 cup salsa
- 1/4 teaspoon chili powder
- 1/4 teaspoon mexican oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 cup mexican cheese blend
- Fresh cilantro, queso fresco cheese for garnish
Instructions
- Preheat oven to 350˚F. Place a piece of parchment paper in a 9X13 baking dish.
- Cook quinoa: In a small pot, bring quinoa, vegetable broth, and a dash of salt to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Fluff with fork.
- While quinoa is cooking, heat olive oil in a large skillet over medium high heat. Add onion and cook 5 minutes, stirring occasionally, until softened. Add garlic, cook 1 more minute, stirring frequently, until fragrant.
- Stir in black beans, corn, tomato, chili powder, oregano, cumin, salt and pepper until combined.
- Add tomato paste and stir until completely mixed. Cook 2-3 minutes, until tomato paste starts to deepen in color.
- Add salsa and cooked quinoa. Cook another 2-3 minutes, stirring occasionally, until everything is warmed through. Remove from heat. Stir in 1/2 cup of the mexican cheese blend.
- Evenly spoon the cooked mixture into the bell peppers. Top with the rest of the mexican blend cheese. Place stuffed bell peppers in the prepared baking dish.
- Bake 25 minutes, until bell peppers are softened and cheese is melted.
- Garnish with fresh cilantro and queso fresco crumbles. Serve warm.
- Prep Time: 10 mins
- Cook Time: 45 mins