My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Wednesday, June 15, 2016

Quinoa Stuffed Bell Peppers


This recipe turned out as delicious as I was hoping it would! I've added it to my list of all-time favorite recipes because it's super easy to prepare, and it's a complete and wholesome meal. Not to mention, the leftover filing is tasty enough to be eaten alone as a side dish ~ Enjoy!
{ Prep Time: 20 mins / Cooking Time: 25 for quinoa + 30 for peppers / Difficulty: Easy / Yields: 6 servings }

Ingredients:
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

Directions:
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

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