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PREP TIME
10 Minutes
COOK TIME
30 Minutes
YIELD
Serves 3-6
What You Need
For the Peppers:
3 medium bell peppers, halved lengthwise and seeds removed
1-2 tablespoons extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
For the Filling:
1 tablespoon extra-virgin olive oil
1 cup diced onion
2 garlic cloves, peeled and minced
1 tablespoon minced jalapeño pepper
4 ears Dandy Sweet Corn, kernels sliced off
1 teaspoon ground chili powder
1/2 teaspoon ground paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
Juice from 1 lime
1 cup cooked and cooled quinoa
1/2 cup shredded cheddar cheese
1/4 cup fresh cilantro, roughly chopped