Spicy Baked Peppers With Quinoa And Corn Recipes

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SPICY BAKED PEPPERS WITH QUINOA AND CORN



Spicy Baked Peppers with Quinoa and Corn image

Red bell peppers are literally bursting with flavor thanks to a quinoa, corn and poblano chile filling.

Provided by By Cheri Liefeld

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 13

2 poblano chiles
1 cup fresh corn
1 cup chopped red onion
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon pepper
3 medium to large red bell peppers
1 can (14.5 oz) Muir Glen™ organic fire roasted tomatoes with green chilies, drained
2 cups cooked quinoa
4 oz smoked Gouda cheese, shredded (1 cup)

Steps:

  • Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes.
  • Meanwhile, place corn and onion on same cookie sheet. Broil 10 minutes, stirring after 5 minutes.
  • Peel off charred skin from blackened chiles; coarsely chop chiles. Place in medium bowl. Add broiled corn and onion, oil, lime juice, oregano, cumin, salt and pepper. Add tomatoes and cooked quinoa; toss.
  • Heat oven to 350°F. Cut each bell pepper in half; remove seeds and membranes (leave stem on, if desired). Fill pepper halves with quinoa mixture; sprinkle evenly with cheese. Place on cookie sheet.
  • Bake 15 minutes or until peppers are tender and stuffing is hot.

Nutrition Facts : ServingSize 1 Serving

QUINOA & BLACK BEAN STUFFED PEPPERS



Quinoa & Black Bean Stuffed Peppers image

If you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! -Cindy Reams, Philipsburg, PA

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 cups water
1 cup quinoa, rinsed
4 large green peppers
1 jar (16 ounces) chunky salsa, divided
1 can (15 ounces) black beans, rinsed and drained
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes., Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up., Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.

Nutrition Facts : Calories 393 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 774mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 10g fiber), Protein 18g protein.

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