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Southwestern Quinoa Stuffed Peppers

Christine Gallary
  • minutes
  • Serves 8

INGREDIENTS

8

Bell peppers (about 4 pounds), medium red yellow, or orange

1 15 ounce can

Black beans

1/2 cup

Cilantro, fresh

1 1/2 cups

Corn, fresh or frozen kernels

2 cloves

Garlic

1

Yellow onion, medium small

2 tbsp

Tomato paste

1 cup

Quinoa

1

Black pepper, Freshly ground

1 1/2 tsp

Chili powder

1 tsp

Kosher salt

1 tbsp

Vegetable or olive oil

1 1/2 tsp

Cumin, ground

1 1/2 cups

Monterey jack or sharp cheddar cheese

2 cups

Water