Ingredients
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4 medium bell peppers
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1 small onion
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1 (8.8 oz) pkg Nature's Promise® Precooked Quinoa
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1 (15.5 oz) can kidney beans, drained and rinsed
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1 (14.5 oz) can fire-roasted diced tomatoes
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1 1/2 cups frozen corn kernels, thawed
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1 tsp ground cumin
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1 tsp smoked paprika
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3/4 cup shredded Monterey Jack cheese
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Pico de gallo, guacamole, and chopped green onions, to serve (optional)
Steps
1
Preheat oven to 400°F. Lightly coat a 9x13-inch baking dish with the cooking spray. Halve and remove the seeds from each bell pepper. Place the halved bell peppers cut-sides up in prepared baking dish. Season with salt and pepper. Bake 15–20 min., until peppers just begin to soften.
2
Meanwhile, using a box grater, coarsely grate the onion into a medium microwave-safe bowl. To bowl, add the quinoa, beans, tomatoes, corn, cumin, and paprika. Season with salt and pepper and stir to combine. Cover with vented plastic and microwave 3–4 min., until warmed through.
3
Remove peppers from oven and carefully pour out any water in the bottom of dish. Fill each pepper half with quinoa mixture, pressing to pack tightly. Cover baking dish with foil and bake 20–25 min., until peppers are tender.
4
Uncover baking dish and top peppers with the cheese. Continue baking 10 min. more, until cheese is melted and bubbly. If desired, garnish with the pico de gallo, guacamole, and chopped green onions.
Tips
Allow stuffed peppers to cool completely, then store in airtight containers in the fridge for up to 3 days or freeze for up to 3 months.
