Quinoa Stuffed Bell Peppers

3 cups cooked quinoa (I added a bouillon cube to the water)

1 (4-ounce) can green chiles, drained

1 cup corn kernels

1/2 cup canned black beans, drained and rinsed

1/2 cup petite diced tomatoes, canned and drained (I used petite diced tomatoes with garlic and olive oil)

1/2 cup shredded pepper jack cheese

1/4 cup crumbled feta cheese (could use more or sprinkle on top)

3 tablespoons chopped fresh cilantro leaves 

1 teaspoon cumin 

1 teaspoon garlic powder 

1/2 teaspoon onion powder

1/2 teaspoon chili powder, or more to taste

Kosher salt and freshly ground black pepper, to taste

6 bell peppers, tops cut, stemmed and seeded (we used red and green)

 

Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.

 

In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.

 

Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. 

 

Serve immediately.

 

Serves 6