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Quinoa Stuffed Peppers Recipe

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This recipe for Quinoa Stuffed Peppers is from Brian & Christina's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cooked quinoa
1 (4-ounce) can green chiles
⅓ cup corn kernels
½ cup canned black beans, drained and rinsed
⅓ cup baby lima beans
½ medium onion, chopped
½ cup petite diced tomatoes
½ cup shredded pepper jack cheese
3 T chopped fresh cilantro leaves
1¼ tsp cumin
1¼ tsp garlic powder
¾ tsp onion powder
¾ tsp chili powder, or more to taste
¼ tsp cayenne
1 lb. ground chorizo, cooked
6 bell peppers, tops cut, stemmed and seeded
Sliced Oaxaca cheese
Directions:
Directions:
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. Saute chorizo in frying pan; drain fat. In a large bowl, combine chorizo, quinoa, green chiles, corn, beans, onion and tomatoes. Mix until even. In a separate bowl, combine cilantro, cumin, garlic, onion and chili powder. Add spice mix to large bowl along with shredded cheese, mix until evenly distributed. Spoon the filling into each bell pepper cavity. Place a slice of Oaxaca cheese on top of each pepper 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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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