Grilled Stuffed Peppers
Grilled peppers make an easy and beautiful summer entrée stuffed with an expertly seasoned mix of veggies, beans and grain, then topped with melted cheese.
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.coopmarket.com.
Cooking tools:
- Grill
- Skillet
- Baking sheet
- Saucepan
- Stove
- Fork
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Colander
- Can opener
- Pastry brush
Ingredients
- 1 1/2 cups quinoa
- 3 cups vegetable broth or water
- 1 cup corn kernels (fresh or frozen)
- 1 packed cup spinach, roughly chopped
- 2 teaspoons Simply Organic® Cumin
- 1 teaspoon Simply Organic® Garlic Powder
- 1 teaspoon Simply Organic® Basil
- 1 teaspoon Simply Organic® Oregano
- 1/2 teaspoon Simply Organic® Onion Powder
- 1 medium (about 1 cup) zucchini, chopped
- 1 medium (about 1 cup) summer squash, chopped
- 1 1/2 cups shredded Monterey Jack or cheddar cheese
- 15-ounce can kidney beans, drained and rinsed
- 4 medium bell peppers, halved
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