Quinoa Stuffed Bell Peppers

Health Rating

Ingredients

6 cup	Quinoa, cooked (cook as per package instructions)
1/2 cup	Green chiles, canned
1 cup	Frozen yellow corn kernels
1/2 cup	Black beans, canned (drained)
1/2 cup	Grape tomatoes (diced)
1/2 cup	Pepper jack cheese
3 tbsp	Cilantro (coriander) (chopped)
1 tsp	Cumin
1 tsp	Garlic powder
1/2 tsp	Chili powder
1/2 tsp	Onion powder
1 dash	Black pepper (or to taste)
1 pinch	Salt (or to taste)
1/4 cup, crumbled	Feta cheese
6 medium pepper(s)	Red bell pepper (cut in half, stemmed and seeded)

Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling into each bell pepper cavity. Place on the prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated all the way through, about 25-30 minutes.
Serve immediately.

Calories 352

Calories from fat 81

Calories from saturated fat 29.2

Total Fat 9.0 g

Saturated Fat 3.2 g

Trans Fat 0

Polyunsaturated Fat 1.4 g

Monounsaturated Fat 1.2 g

Cholesterol 15.2 mg

Sodium 442 mg

Potassium 763 mg

Total Carbohydrate 58 g

Dietary Fiber 9.3 g

Sugars 6.4 g

Protein 14.6 g