Veggie-Loaded Stuffed Bell Peppers
These veggie-loaded stuffed bell peppers are made with quinoa and summer produce instead of the usual ground beef, but are just as satisfying.
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 www.purewow.com.
Cooking tools:
- Fine-mesh sieve
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spoon
- Spatula
Ingredients
- 6 large bell peppers, halved and cored (stems intact, if desired)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- freshly ground black pepper
- ½ cup quinoa
- 1 onion, diced
- 1 hot chile pepper, minced (optional)
- 1 or 2 zucchini, diced (about 2 cups)
- 2 ears corn, kernels removed
- 1 cup cherry tomatoes, quartered
- 6 scallions, finely sliced
- 1 bunch cilantro, chopped (about 1 cup)
- 12 ounces Monterey Jack cheese, cubed
- Chopped basil or chives, to garnish (optional)
- Fresh lemon juice, to garnish (optional)
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