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Quinoa Stuffed Bell Peppers

With work, running a household and taking care of your family, things can often get a bit much to think of healthy cooking as well. That’s why we’re bringing you this simple and healthy recipe to try at home. It’s loaded with protein, veggies and healthy grains - the perfect balanced meal.


  • 3 cups cooked quinoa
  • 1 (4-ounce) can green chiles
  • 1 cup corn kernels
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup petite diced tomatoes
  • 1/2 cup shredded pepper jack cheese
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 6 bell peppers, tops cut, stemmed and seeded

Preheat the oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste. 

Spoon the filling into each bell pepper cavity. Place on a 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.

It’s incredibly filling and hearty, making it the perfect vegetarian option for Meatless Monday or any other day of the week!

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