I have been a vegetarian for almost 10 years! I found the recipe I am going to share today on Pinterest a few years ago. I tweaked it a bit to make it my own and it quickly became a family favorite. Not only is it simple, but it is also packed with vegetarian protein AND there are tons of ways to reuse the “stuffing” if you have any leftover ( which I usually do )!
LETS GET COOKING!
Here’s what you’ll need:
- 6 bell peppers
- 1 cup of cooked quinoa
- 1 15oz. can of black beans, rinsed
- 1 15oz. can of corn
- 1 12 oz. can of diced tomatoes with green chilis
- ½ cup of cheese ( plus a little more to sprinkle on top of the peppers before baking )
- Feta cheese ( I use the whole tub, probably about 1/2 cup )
- 1 tbsp chili powder
- 1 tbsp ground cumin
- Season with salt, pepper, and crushed red pepper flakes
Step by step instructions:
- Preheat your oven to 375.
- Grab a large mixing bowl and combine the cooked quinoa, shredded & feta cheese, diced tomatoes with green chilis, corn, and rinsed black beans.
- Add the chili powder and ground cumin.
- Season with red pepper flakes, salt, and pepper.
- Mix all of the ingredients together.
- Cut off the tops of the peppers.
- Line a 9X12 baking dish with foil and place all of the peppers inside.
- Stuff each pepper with the “stuffing” and sprinkle them all with shredded cheese.
- Place in the preheated oven and bake for 25 minutes or until the cheese on top is melted.
WAH-LAH!
I like to pair this dish with jasmine rice and fresh veggies!
*If you end up having leftover “stuffing” try putting some in a tortilla -hot or cold, eating it as dip with tortilla chips, or just eating it with a fork! It’s SOO tasty and full of flavor!*
I hope you enjoy this recipe as much as we do. I would love to hear from you if you try it!
Xo Soph
It sounds delicious and looks amazing! I will use this recipe this week. Thank you for sharing Soph!
XO Mom
Yay!! Let me know how you like it!