Spicy Stuffed Mexican Peppers – Juthour

Name: Spicy Stuffed Mexican Peppers – Juthour
Ingredients: Preheat oven to 400 degrees Fahrenheit.; Add quinoa mixture to a large bowl. Stir in beans, diced tomatoes, sweet corn, jalapeno, red onion, spices, sea salt, and pepper. Stir well to combine.; Slice peppers in half lengthwise. Remove stem and seeds.; Place peppers in a deep baking dish or on a parchment paper-lined baking tray. Spoon ½ cup quinoa mixture into halved bell peppers.; Bake peppers for 20 minutes. Carefully remove from the oven.; Garnish peppers with cilantro, avocado, and cotija cheese. Top with a squeeze of lime and enjoy!

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Servings 4 people Prep Time 10 minutes Cook Time 40 minutes Ingredients: 1 cup quinoa rinsed 1 cup Pacific Foods Organic Vegetable Broth 1 carton Pacific Foods Organic Cream of Mushroom...

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Ingredients

Preheat oven to 400 degrees Fahrenheit.
Add quinoa mixture to a large bowl. Stir in beans, diced tomatoes, sweet corn, jalapeno, red onion, spices, sea salt, and pepper. Stir well to combine.
Slice peppers in half lengthwise. Remove stem and seeds.
Place peppers in a deep baking dish or on a parchment paper-lined baking tray. Spoon ½ cup quinoa mixture into halved bell peppers.
Bake peppers for 20 minutes. Carefully remove from the oven.
Garnish peppers with cilantro, avocado, and cotija cheese. Top with a squeeze of lime and enjoy!