VEGGIE-LOADED STUFFED BELL PEPPERS

CUT PEPPERS IN HALF & REMOVE SEEDS.

STEP 1

DRIZZLE WITH OLIVE OIL & SEASON WITH SALT. ROAST IN OVEN.

STEP 2

STEP 3

REMOVE KERNELS FROM CORN.

IN OIL, COOK ONIONS FOR 5 MINUTES WITH A PINCH OF SALT.

STEP 4

STEP 5

MEANWHILE, COOK QUINOA.

STEP 6

ADD CHILI & DICED ZUCCHINI. COOK 2 MINUTES.

STEP 7

ADD CORN KERNALS & COOK 1 MINUTE.

MIX IN TOMATOES, SCALLIONS & CILANTRO.

STEP 8

STEP 9

MIX IN DRAINED, COOKED QUINOA.

STEP 10

FOLD IN CUBED MONTEREY JACK.

STEP 11

SPOON FILLING INTO ROASTED PEPPER HALVES.

STEP 12

BAKE IN OVEN FOR 10 MINUTES.

GARNISH WITH FRESH BASIL & LIME WEDGES.

ENJOY!

Veggie-Loaded Stuffed Bell Peppers

YIELD

6 servings

PREP TIME:

20 minutes

LEVEL

Beginner

COOK TIME

30 minutes