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.
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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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