In the Kitchen with QMG – May

Stuffed Quinoa Green Peppers

Ingre­di­ents:

• 3 cups cooked quinoa
• 1 (4‑ounce) can green chilies
• 1 cup corn kernels
• ¹⁄₂ cup canned black beans, drained and rinsed
• ¹⁄₂ cup petite diced tomatoes
• ¹⁄₂ cup shred­ded pep­per jack cheese
• ¹⁄₄ cup crum­bled feta cheese
• 3 table­spoons chopped fresh cilantro leaves (option­al)
• 1 tea­spoon cumin
• 1 tea­spoon gar­lic powder
• ¹⁄₂ tea­spoon onion powder
• ¹⁄₂ tea­spoon chili pow­der, or more to taste
• 6 bell pep­pers, tops cut and seeded

Instruc­tions

1. Pre­heat oven to 350 degrees.
2. In a large bowl, com­bine quinoa, green chilies, corn, beans, toma­toes, cheeses, cilantro, cumin, gar­lic, onion and chili powder.
3. Spoon the fill­ing each bell pep­per cav­i­ty. Place on 9×13 bak­ing dish, cav­i­ty side up, and bake until the pep­pers are ten­der and the fill­ing is heat­ed through, about 25 – 30 minutes.
4. Serve imme­di­ate­ly. Top with sal­sa and light sour cream or plain Greek yogurt if desired.

Nutri­tion Infor­ma­tion
Serv­ings 6 
Calo­ries 205
Fat 3.8g
Car­bo­hy­drates 35g
Pro­tein 8.4g
Sodi­um 179mg
Fiber 6.7g