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