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Spicy Baked Peppers with Quinoa and Corn
Spicy Baked Peppers with Quinoa and Corn
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Prep Time:
20 minutes
Total Time:
1 hour
Stuffed red bell peppers with tasty quinoa, corn, and spicy poblano filling.
Ingredients:
  • 1 cup fresh corn
  • 2 poblano chiles
  • 1 cup chopped red onion
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 medium to large red bell peppers
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted tomatoes with green chilies, drained
  • 2 cups cooked quinoa
  • 4 oz smoked Gouda cheese, shredded (1 cup)
Instructions:
  • Preheat the broiler. Line a cookie sheet with foil and arrange poblano chiles on top. Broil for 8 minutes, turning once, until charred. Transfer the charred chiles to a bowl and cover tightly. Allow to sit for 10 minutes before proceeding.
  • Combine the corn and onion on the same cookie sheet. Broil for 10 minutes, remembering to stir after 5 minutes.
  • Remove charred skin from blackened chiles, then roughly chop them and place in a medium bowl. Combine with broiled corn, onion, oil, lime juice, oregano, cumin, salt, pepper, tomatoes, and cooked quinoa, tossing everything together.
  • Preheat your oven to 350°F. Halve the bell peppers, removing seeds and membranes while keeping the stem on if preferred. Fill the pepper halves with the quinoa mixture and sprinkle with cheese before placing them on a cookie sheet.
  • Bake until peppers are tender and stuffing is heated through, about 15 minutes.

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