Categories: Vegetables

Ingredients

• 6 medium bell peppers (any color), tops cut off and cores removed
• 3/4 cup black bean, corn mix
• 3 cups cooked quinoa
• 2 cups (8 ounces) freshly-shredded Pepper Jack cheese
• 1 cup good-quality salsa (I used a salsa verde with corn)
• optional toppings: chopped fresh cilantro, diced avocado, extra cheese

Directions

1. Preheat oven to 350 degrees F. Arrange the peppers in a 9 × 13-inch baking dish so that the cavity side is facing up.

2. In a large mixing bowl, stir together the cooked black bean/corn mix, cooked quinoa, 1 1/2 cups shredded cheese and salsa until combined. Spoon the mixture evenly into the cavities of the six bell peppers. Sprinkle the tops with the remaining 1/2 cup shredded cheese.

3. Bake uncovered for about 25-30 minutes, or until the peppers are cooked and soft and the cheese is all melted. Serve immediately, topped with optional toppings if desired.

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