Categories: Vegetables
Ingredients
- 6 medium bell peppers (any color), tops cut off and cores removed
- 3/4 cup black bean, corn mix
- 3 cups cooked quinoa
- 2 cups (8 ounces) freshly-shredded Pepper Jack cheese
- 1 cup good-quality salsa (I used a salsa verde with corn)
- optional toppings: chopped fresh cilantro, diced avocado, extra cheese
Directions
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Preheat oven to 350 degrees F. Arrange the peppers in a 9 × 13-inch baking dish so that the cavity side is facing up.
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In a large mixing bowl, stir together the cooked black bean/corn mix, cooked quinoa, 1 1/2 cups shredded cheese and salsa until combined. Spoon the mixture evenly into the cavities of the six bell peppers. Sprinkle the tops with the remaining 1/2 cup shredded cheese.
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Bake uncovered for about 25-30 minutes, or until the peppers are cooked and soft and the cheese is all melted. Serve immediately, topped with optional toppings if desired.