SPICY BAKED PEPPERS WITH QUINOA AND CORN
Red bell peppers are literally bursting with flavor thanks to a quinoa, corn and poblano chile filling.
Provided by By Cheri Liefeld
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes.
- Meanwhile, place corn and onion on same cookie sheet. Broil 10 minutes, stirring after 5 minutes.
- Peel off charred skin from blackened chiles; coarsely chop chiles. Place in medium bowl. Add broiled corn and onion, oil, lime juice, oregano, cumin, salt and pepper. Add tomatoes and cooked quinoa; toss.
- Heat oven to 350°F. Cut each bell pepper in half; remove seeds and membranes (leave stem on, if desired). Fill pepper halves with quinoa mixture; sprinkle evenly with cheese. Place on cookie sheet.
- Bake 15 minutes or until peppers are tender and stuffing is hot.
Nutrition Facts : ServingSize 1 Serving
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Aakash Kushwaha
[email protected]I would definitely make this recipe again. It's a great way to use up leftover quinoa and corn, and it's also a delicious and healthy meal.
Moon Time
[email protected]These peppers are a great way to get your kids to eat their vegetables.
hayden kelly
[email protected]I had some leftover filling, so I made a quinoa salad with it. It was a great way to use up the leftovers and it was also very tasty.
Nasrullah Pirkani
[email protected]I'm not a big fan of spicy food, so I used a mild chili powder. The peppers were still flavorful without being too spicy.
Asmaul hosna Hasna
[email protected]These peppers are also great for meal prep. I made a big batch on the weekend and then reheated them for lunch throughout the week.
Jawad Yousuf
[email protected]I topped the peppers with shredded cheese before baking.
Thato Thato
[email protected]I used a variety of peppers, including red, yellow, and orange.
Lungile Nxumalo
[email protected]I added some black beans to the filling for extra protein.
Ranja102
[email protected]These stuffed peppers are a great way to use up leftover quinoa and corn.
Samuel Ip
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the peppers.
Arifa Hasan
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and healthy meal.
Okhuarobo Queen
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the leftovers are just as good the next day.
Casey Miller
[email protected]I loved the smoky flavor of the roasted peppers. The filling was also very flavorful.
OPJACOB
[email protected]These stuffed peppers were delicious! The quinoa and corn filling was a great way to add some extra protein and vegetables to the dish.
rosalia kadila
[email protected]I've made this recipe several times and it's always a winner. The peppers are roasted to perfection and the filling is always flavorful and satisfying.
AH Rajput
[email protected]This was a great recipe! The peppers were roasted to perfection and the filling was delicious. I would definitely make this again.
Arfi
[email protected]I loved the combination of flavors in this dish. The roasted peppers were sweet and smoky, the quinoa and corn were nutty and earthy, and the spices added just the right amount of heat. I will definitely be making this again!
Carson Bouchard
[email protected]These stuffed peppers were a hit with my family! The quinoa and corn filling was flavorful and hearty, and the peppers were perfectly roasted. I will definitely be making this again.