Name: Savory Cheesy Quinoa-Stuffed Bell Peppers
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Ingredients: 1 Teaspoon Olive Oil; 1 Teaspoon Salt; 6 Bell Peppers; 1 Cup Uncooked Quinoa; 2 Cups Water; 1 Cup Black Beans; 1 Cup Corn; 1 1/2 Cups Tomato Sauce; 1 Chipotle Pepper in Adobo Sauce; 1/3 Teaspoon Black Pepper; 1 Teaspoon Garlic Powder; 1/2 Cup Shredded Cheddar Cheese

Stuffed Bell Pepper

Do peppers need to be cooked before stuffing?

How long does it take to soften peppers in the oven?

Can Stuffed Peppers be Made in a Crockpot?

What kind of rice is best for stuffed peppers?

How do you store and reheat leftover stuffed peppers?

Savor the bold flavors of these gorgeous bell peppers generously filled with a hearty blend of quinoa, corn, and black beans. Every bite reveals a smoky hint of chipotle pepper tucked in a thickly layered tomato sauce that teases your palate offering a sweet and spicy fiesta. The finish is a gentle flux of melted cheese oozing into the rich stuffed core.

Milk

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Oils

milliliter

olive oil

Seasonings

gram

salt

Fresh Vegetables

bell pepper

Grains & Rice

quinoa

Water

water

Beans & Legumes

black beans

Canned Vegetables

corn

Pasta Sauces

tomato sauce

chipotle peppers in adobo

black pepper

garlic powder

Cheese

shredded cheddar cheese

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin K

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Beta-cryptoxanthin

Vitamin C

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Cheesy Chicken Cheesesteak Stuffed Peppers

Savory Cheesy Quinoa-Stuffed Bell Peppers

Baking Goods

Produce

Pasta, Sauces, Grain

Beverages

Dairy

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Slice the tops off the bell peppers, gently remove seeds and inner white membrane. Place peppers on a baking sheet.

Drizzle peppers with olive oil, sprinkle with salt. Set aside.

In a small pan, add quinoa and water. Bring to a boil over high heat, then reduce to low, cover and let simmer for 15 minutes.

Stir the cooked black beans and corn into the cooked quinoa.

In a saucepan, combine the tomato sauce, chipotle pepper, garlic powder and black pepper. Simmer on medium-low heat for 5 minutes.

Pour half of the sauce into the quinoa mixture and stir until well combined.

Spoon the quinoa mixture into each prepared bell pepper.

Sprinkle each pepper generously with shredded cheddar cheese.

Pour the rest of the sauce onto the bottom of the baking sheet for additional moisture.

Cover the peppers with aluminum foil and bake for 20 minutes or until the peppers are cooked to your desired texture.

Savor the bold flavors of these gorgeous bell peppers generously filled with a hearty blend of quinoa, corn, and black beans. Every bite reveals a smoky hint of chipotle pepper tucked in a thickly layered tomato sauce that teases your palate offering a sweet and spicy fiesta. The finish is a gentle 

Savory Cheesy Quinoa-Stuffed Bell Peppers

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Savory Cheesy Quinoa-Stuffed Bell Peppers

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