Stuffed peppers make a healthy and portable weekday lunch or easy dinner side dish. Substitute cooked amaranth, millet or brown rice for the quinoa, if you like. Serve with salsa and diced avocado.
Special Diets:
Ingredients
Method
Preheat the oven to 400°F.
Place cored peppers and their tops to one side of a large rimmed baking sheet.
On the other side of the same baking sheet, spread corn in a single layer.
Roast until the peppers are soft and corn is slightly browned, about 20 minutes. Set aside to cool.
In a large skillet over medium-high heat, cook onion, diced bell peppers and jalapeño until golden brown, about 5 minutes.
Add water, as needed, to prevent burning.
Add chili powder, cumin and coriander.
Continue cooking until aromatic, about 30 seconds.
Add garlic, quinoa and 3/4 cup water.
Bring to a boil, then reduce to a simmer and cover.
Cook until quinoa is tender, about 12 to 15 minutes.
Add roasted corn and black beans.
Cook just until beans are warmed through, about 2 minutes.
Stir in lime zest and juice. Let mixture cool slightly.
Spoon the stuffing equally among peppers (about 2/3 cup filling per pepper), and place them in a baking dish.
Bake until they are hot throughout, 5 to 10 minutes.
Garnish with cilantro and serve.
Nutritional Info
Serving Size
Calories
190
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.