Quinoa Stuffed Peppers

Hi everyone! Ok I’ve been a busy cooking bee- but a lazy blogger. (for real it’s embarrassing how little I’ve blogged lately- there is reason for it but I’ll save that for a later post!)Needless to say, I can’t wait to share some of my creations with you 🙂 This particular recipe is one of my favorite recent ones! So tasty, easy, and healthy. The perfect trio for an awesome recipe. Enjoy and let me know what you think!

Gorgeous right?!

Ingredients

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

Instructions

Preheat oven to 350 degrees F. Line a 9×13 baking dish with tin foil.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, paprika, salt and pepper, to taste.
Spoon the filling each each bell pepper cavity. Place in 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 and enjoy! 🙂
PS. I only cooked 4 peppers since there fewer people I was feeding but then I put the extra quinoa mix in a baking dish, topped with a little more cheese and baked along with the peppers. This was great for lunch throughout the week 🙂 As you can see there was quite a bit of extra “stuffing” so I think you could do more than 6…but experiment! 🙂

I just love how pretty this dish is! So colorful and fresh looking and not to mention out of this world delicious. This is a recipe you could seriously have so much fun with and experiment with different flavor combinations and ingredients. Also easily could be vegan with some small adjustments. Please stop back and share your own concoctions 🙂

As always, thanks for stopping by!

BLACK BEAN & CORN SALSA

Honestly never met a person who didn’t like this(sometimes people prefer no cilantro, but never didn’t like it)

So delicious, so healthy and so easy. honestly throw all the crap in a bowl and stuff your face 🙂

I have one of these veggie chopper things:

and it works PERFECT for this(but obviously you could do it by hand too)

sort of guessing with this recipe( long ago I’m sure there was a recipe I followed but now it’s just sort of whatever I feel like) You can experiment with to make your own perfect recipe too!

SALSA INGREDIENTS:

2 cans of BlackBeans(rinsed)

1 can of corn(they sell salt free, preservative free corn in a can now, so buy that, it’s so much better for you)

couple tomaotes

1 avacado

2 jalapêno pepper, seeded

1 bell pepper of your choice(red,green,orange,yellow)

1 small or 1/2 cup red onion

1/2 cup of fresh cilantro

chop all those to a size of your liking and mix all those items in a bowl(not tooooo much so as to not mush the avocado) then mix the dressing in a separate bowl: