Quinoa and Black Bean Stuffed Bell Peppers (With Quinoa and Blac |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A healthy (vegetarian) adaptation of Meximelt. YUM! Ingredients:
1 green bell pepper, diced |
4 bell peppers, halved (various colors) |
1 cup quinoa (cook and use entire cup) |
1 (15 ounce) can mexican-style corn, drained |
1 (15 ounce) can black beans, rinsed and drained |
2 cups salsa (use personal favorite) |
1 teaspoon olive oil |
1 cup monterey jack cheese (shredded) |
1 cup mozzarella cheese (shredded) |
Directions:
1. Preheat oven to 350 degrees.
2. Saute diced green pepper in olive oil until slightly tender.
3. Add cooked Quinoa, corn, black beans and salsa.
4. Simmer for 5 to 10 mintues, and sprinkle with Monterey Jack cheese. Let melt and then remove from heat.
5. Spray glass baking dish with non stick cooking spray.
6. Place the 8 bell pepper halves in a glass baking dish. Fill each half with Quinoa mixture till slightly overfilled.
7. Sprinkle Mozzarella cheese on each bell pepper half, slightly patting to secure cheese to food mixture.
8. Bake at 350 degrees for 20 minutes.
9. Cheese will be melted and lightly browned, and bell peppers will be slightly softened when done.
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