6 bell peppers, stemmed & seeded (tops cut off, but reserved)
1 cup quinoa
2 cups organic chicken stock
1 (4 oz) can green chillies
1 cup corn (I used frozen corn, but canned works just as well)
1 (15 oz) can black beans, drained & rinsed
1 (10 oz) can petite diced tomatoes
1/2 cup shredded pepper jack cheese (optional)
1/4 cup crumbled feta cheese
3 Tbsp fresh cilantro, chopped
1 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/4 tsp salt
pepper, to taste
olive oil cooking spray
1. Cook quinoa according to package directions, or follow these instructions: Measure out 1 cup quinoa & 2 cups chicken stock in a large pot. Bring to a boil, then cover & reduce heat to low - simmer for 20-25 mins.
2. Meanwhile, preheat oven to 350 degrees. Spray a 9x13" baking dish with cooking spray and set aside.
3. In a large bowl, combine all the ingredients. Add the cooked quinoa, and mix well. Spoon filling into the cavity of each pepper. Place on the prepared dish (see photo above), and bake until the peppers for 30 mins - or until tender and fully heated through.
4. Serve immediately.
Recipe borrowed from Damn Delicious