Quinoa Stuffed Bell Peppers – Loaded with quinoa cooked in chicken stock, spices, black beans, corn and cheeses – but it becomes even more delectable once it's stuffed into sweet bell peppers and roasted to perfection. A dinner that’s sure to please meat-lovers and vegetarians alike!
This Quinoa Stuffed Bell Peppers recipe was one of my first posts on my blog; and while it needed better pictures, it still remains a family favorite.
Happy Monday everyone! I surely hope your morning is going better than mine. I am literally sitting here at work in my "never seen a day of yoga" yoga pants, no makeup on and my hair is in an untamed curly mess, I was an hour and a half late thanks to children needing rides and so on. Literally, at this point today I am proud that I am showered and have a bra on! I know some of y'all feel me on this!?!?!?
The past week or so has been crazy! A house full of sick people, my son’s girlfriend came from Oregon for a visit hence two trip to Phoenix to go to the airport, we are still house hunting and yesterday I was back in Phoenix buying a new car. That’s right, a new car! I am the proud owner of a 2017 Toyota Rav4. Have to say it hasn’t been even 24-hours old and I am in love with it. But then again I did have a 2014 Kia Soul prior and pretty much anything is an upgrade from that.
So, since it's my crazy life and I am sitting here writing this draft of my post before I start my day at work I am realizing that not only am I having a rough morning I haven’t had my tea or breakfast - and that means I am starving and it's time to focus on food or what will be for dinner in my case!
These bell peppers are loaded with protein, veggies and healthy grains. It is one of my favorite dishes that provides all the nutrition you need for a healthy well balanced meal - even it is only 10 o'clock in the morning!
In a large bowl, combine quinoa, green chilies, corn, beans, tomatoes, pepper jack cheese, feta cheese, cilantro, cumin, garlic, onion, chili powder and Carrie’s seasoning.
Spoon the filling into each bell pepper cavity; pack it in and make it heap and top with cheeses.
Bake about 25-30 minutes.
Serve immediately and enjoy!
- 3 cups cooked quinoa
- 2 (4-ounce) can green chilies
- 1 can corn kernels
- 1 can canned black beans, drained and rinsed
- 1 can diced tomatoes
- 1 ½ cup shredded pepper jack cheese, divided
- ½ cup crumbled feta cheese
- 1 bunch chopped fresh cilantro leaves
- 2 tsp cumin
- 2 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp Carrie’s Seasoning
- ½ cup Monterey Jack Cheese
- 8 slices of pepperjack cheese
- 8 bell peppers, cut the tops off, stemmed and seeded
- Preheat oven to 350° F.
- Line a 9 × 13 baking dish with parchment paper.
- In a large bowl, combine quinoa, green chilies, corn, beans, tomatoes, pepper jack cheese, feta cheese, cilantro, cumin, garlic, onion, chili powder and Carrie’s seasoning.
- Spoon the filling into each bell pepper cavity; pack it in and make it heap.
- Place on prepared baking dish, cavity side up; top with Monterey Jack and Pepperjack cheeses.
- Bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
- Serve immediately.