2 cups quinoa, uncooked
1 jalapeño, diced and seeds removed
½ red onion, diced
1 cup cilantro, minced
1 cup cherry tomatoes, quartered
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon kosher salt
1 (15.5 oz) can black beans, rinsed and drained
¼ cup extra virgin olive oil
Fresh cracked black pepper to taste
4-6 bell peppers (one per person)
4 ounces Cabot Pepper Jack, grated (about 1 cup)
Get the ingredients you need at a convenient nearby location.
Prep: 30 mins | Cook: 20 mins | Total: 50 mins
PREHEAT the oven to 350°F.
COOK the quinoa according to the package instructions, using either water or stock.
PREPARE the remaining stuffing ingredients by combining together the jalapeño, red onion, cilantro, cherry tomatoes, cumin, coriander, salt, and black beans while the quinoa is cooking.
SQUEEZE the lime over the mixture and drizzle the olive oil over as well. Taste and season with additional salt and black pepper if necessary.
ADD the fully cooked quinoa to the bean mixture and combine until it is thoroughly incorporated.
CORE the peppers using a sharp serrated knife, cutting off the top and removing any seeds and side walls inside the pepper. Discard the top and give the interiors a quick rinse.
FILL each pepper with a generous scoop of the quinoa filling until it is lightly packed to the rim of the pepper.
TOP each pepper with a ¼ cup of Cabot Pepper Jack cheese.
BAKE the peppers in a roasting pan for 15-20 minutes until the peppers are slightly charred and the cheese is fully melted.
SERVE warm with fresh salsa on the side.
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