Mexican Stuffed Peppers with Quinoa, Beans and Corn
This hearty vegetarian entrée for Mexican Stuffed Peppers with Quinoa, Beans and Corn can be spiced up by adding diced fresh jalapenos.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canadianfoodfocus.org.
Cooking tools:
- Oven
- Pot
- Colander
- Plate
- Saucepan
- Fork
- Nonstick skillet
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Baking pan
- Aluminum foil
- Cutting board
- Chef's knife
- Paring knife
- Kitchen timer
Ingredients
- 2 large sweet peppers (red, orange or yellow)
- 1/3 cup quinoa
- 1 Tbsp canola oil
- 1/2 cup diced onion
- 1 tsp cumin
- 3/4 cup frozen corn, thawed
- 1/2 cup canned black beans, drained and rinsed
- 1/4 cup red peppers, chopped
- 1 Tbsp finely chopped cilantro or parsley
- 1/4 cup reduced fat Tex-Mex shredded cheese, divided
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