We recently made stuffed peppers from the delicious peppers from HeartBeet Farms. I used all types of peppers. We happened to use brown rice for the main ingredient and added ground chicken, homemade tomato sauce, and some herbs. We mixed in and topped it off with melted cheese. I have to say, it was delicious and the kids loved it too! The kids liking it is what it made it a really great meal!! I didn’t even think about replacing the rice with quinoa! I am going to try that next. Here is another stuffed pepper recipe using quinoa. The great thing about stuffed peppers is that you can stuff them with almost anything – so have fun and adjust the recipe to your liking!
Ingredients
- 6 Bell peppers (or any type of pepper you choose – I used the peppers featured in the image on the post!)
- 1/2 cup Black beans
- 3 tablespoons Cilantro
- 1 cup corn kernels only
- 1 teaspoon garlic
- green chiles (quantity depends on how hot you like it or not)
- 1/2 teaspoon onion powder
- 1/2 cup tomatoes
- 3 cups cooked Quinoa
- 1/2 tsp chili powder
- Salt and freshly ground black pepper
- 1 teaspoon cumin
- 1/4 cup Feta cheese (change the cheese to your liking)
- 1/2 cup Pepper jack cheese (change the cheese to your liking)
Instructions:
- Preheat oven to 350 degrees
- Line a baking dish with parchment paper.
- Either slice top off of pepper and stuff from top or slice pepper in half and stuff each half – your choice!
- In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
- Spoon the filling into each pepper.
- Place on prepared baking dish, cavity side up.
- Bake until the peppers are tender and the filling is heated, about 25-30 minutes.
- And eat!
Check out our HeartBeet Farms mobile farm stand calendar and pickup some organically grown peppers for dinner this week!
