6 Servings 45 min Cook
3 Cup Quinoa
1/2 Cup Pace Diced Green Chilies
1 Cup Corn
1/2 Cup Black Beans
1/2 Cup, chopped or sliced Tomatoes
1/2 Cup, shredded Monterey Cheese
1/4 Cup, crumbled Feta Cheese
3 Tbsp Fresh Cilantro
1 Tsp, ground Cumin
1 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/2 Tsp Chili Powder
1 Dash Salt
1 Dash Pepperr
6 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
Prepare quinoa as per package directions; set aside.
Preheat 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 powder, chili powder, and salt and pepper, to taste.
Spoon the filling into each bell pepper cavity.
Place 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 and enjoy!