| Prep | Cook | Ready in | Servings | |
| 20 min | 30 min | 50 min | 6 |
| 1 dash | Black pepper (or to taste) |
| 1/2 cup | Black beans, canned (drained) |
| 1/2 tsp | Chili powder |
| 3 tbsp | Cilantro (coriander) (chopped) |
| 1 tsp | Cumin |
| 1/4 cup, crumbled | Feta cheese |
| 1 cup | Frozen yellow corn kernels |
| 1 tsp | Garlic powder |
| 1/2 cup | Grape tomatoes (diced) |
| 1/2 cup | Green chiles, canned |
| 1/2 tsp | Onion powder |
| 1/2 cup | Pepper jack cheese |
| 3 cup | Quinoa, uncooked (cook as per package instructions) |
| 1 pinch | Salt (or to taste) |
| 6 medium pepper(s) | Red bell pepper (tops cut, stemmed and seeded) |
1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
3. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Serve immediately.
| Grain | 4.2 |
| Meat Alternative | 0.1 |
| Milk Alternative | 0.4 |
| Vegetables | 2.3 |
Red Peppers
contain high amounts of vitamin C!
