Vegetarian Stuffed Pepper Medley

Name: Vegetarian Stuffed Pepper Medley
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 3 large red bell peppers; halved and seeded2 tablespoons olive oil; plus more to oil baking dish1 medium onion; chopped3 cloves garlic; minced1 cup cooked red or white quinoa½ cup peeled and diced fresh tomato½ cup drained canned black beans½ cup cooked corn2 teaspoons chopped fresh cilantro1 ½ teaspoons chopped fresh Mexican oreganoSalt to taste8 ounces Cabot Pepper Jack; grated & divided (about 2 cups)½ cup fresh breadcrumbs

– Makes 6 servings –

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Ingredients

3 large red bell peppers, halved and seeded
2 tablespoons olive oil, plus more to oil baking dish
1 medium onion, chopped
3 cloves garlic, minced
1 cup cooked red or white quinoa
½ cup peeled and diced fresh tomato
½ cup drained canned black beans
½ cup cooked corn
2 teaspoons chopped fresh cilantro
1 ½ teaspoons chopped fresh Mexican oregano
Salt to taste
8 ounces Cabot Pepper Jack, grated & divided (about 2 cups)
½ cup fresh breadcrumbs

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Directions

BRING pot of water to boil and preheat oven to 350°F.

ADD peppers to boiling water and cook for 2 minutes; drain. Oil baking dish just large enough to hold peppers in single layer and arrange peppers cut-side-up in dish.
In medium skillet over medium heat, heat oil. Add onion and garlic and cook, stirring, until softened. Transfer to large bowl.

ADD quinoa, tomato, beans, corn, cilantro and oregano. Season mixture with salt. Add 1 ½ cups of cheese and stir to combine.

DIVIDE filling among pepper halves. Sprinkle tops with breadcrumbs and remaining ½ cup of cheese.

BAKE until golden on top, 30 to 40 minutes.