Quinoa Mini Stuffed Peppers
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Yield 6 Servings
- 1 1/2 lb of Bellafinas or Mini Sweet Peppers
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 jalapeno, minced
- ¾ cup reserved sweet peppers, diced
- 1 cup vegetable broth
- 1 (10 oz) can tomatoes
- ¾ cup quinoa
- 1 (15 oz) can black beans, drained and rinsed
- ¾ cup frozen corn
- 1 tsp. chili powder
- ½ tsp. cumin
- ½ tsp. sea salt
- ¼ tsp. black pepper
- Handful cilantro, roughly chopped
- ½ cup shredded Mexican 4 cheese blend
- Preheat oven to 350 degrees F.
- Begin slicing sweet peppers ⅓ lengthwise on the curved side, reserving for later use. De-seed the inside of the peppers so that you have a nice hollow middle. Set aside.
- Dice reserved peppers until you have about ¾ a cup and set aside.
- In a large skillet heat olive oil over medium heat. Add garlic, onion, jalapeno and reserved peppers and cook about 2 to 3 minutes.
- Add vegetable broth and tomatoes, stirring until combined, then add in quinoa, black beans, corn, chili powder, cumin, salt and pepper.
- Bring mixture to a boil then cover, reduce heat and allow quinoa to simmer until cooked through, about 20 minutes. Note: you’ll know quinoa is done when you see what looks like a little tail pop out!
- Stir in chopped cilantro and begin spooning your quinoa mixture into your peppers, filling as much as you can, and place on a baking sheet.
- Bake peppers at 350 for about 13 minutes then remove from oven and top peppers with a sprinkle of cheese. Bake for an additional 2 minutes.
- Serve and enjoy!