Tex-Mex Quinoa Stuffed Peppers
You may want to make a freezer meal by placing half of the filling in a ziptop freezer bag. Be sure to date and label the contents. To prepare it, thaw the filling and spoon it into 3 fresh prepared peppers, top with cheese, and bake as directed.
Serves: 12 servings
  • 6 green peppers, halved
  • 1 chicken breast, cooked and cubed
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce can kidney beans, drained
  • 2 cups quinoa, cooked
  • 2 cups sweet corn, (we used frozen)
  • 1 can black olives, sliced
  • 3 cups salsa, blended
  • ½ bunch fresh cilantro, chopped
  • 2 teaspoons cumin
  • 1 teaspoon taco seasoning, (we used Penzy's)
  • cheddar cheese, shredded
  1. Cut green peppers in half. Remove core, seeds and membranes from the inside. Set peppers aside.
  2. In a mixing bowl, combining chicken breast, black beans, kidney beans, quinoa, corn, olives, salsa, cilantro, cumin, and taco seasoning. Stuff pepper halves with filling and sprinkle with cheese. Bake at 350F for 45 minutes or until tender. Makes 12 servings.
Nutrition Information
Serving size: ½ pepper each
Recipe by Cheery Kitchen at https://cheerykitchen.com/tex-mex-quinoa-stuffed-peppers-2/