Corn Quinoa Stuffed Peppers

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

Pre-heat your oven to 400 degrees Fahrenheit. Brush the peppers all over with the olive oil. Then season with the salt and black pepper. Arrange the peppers cut side-up in a baking dish and transfer them to your pre-heated oven. Bake for 15 minutes.
Meanwhile, make the filling. Warm the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5-6 minutes. Add the minced garlic and jalapeño pepper and cook for 2 minutes more. Then add in the corn kernels, chili powder, paprika, cumin, salt and lime juice. Cook for an additional 2-3 minutes. Remove the skillet from the heat and stir in the cooked quinoa, cheddar cheese and cilantro. Set aside.
Remove the peppers from your oven and generously fill each half with the filling. Return the peppers to your oven and bake from an additional 10 minutes. Remove and set aside.
Serve with additional cheese or cilantro, if desired.