Spicy Baked Peppers with Quinoa and Corn

Red bell peppers are literally bursting with flavor thanks to a quinoa, corn and poblano chile filling.

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 6


poblano chiles
cup fresh corn
cup chopped red onion
tablespoon olive oil
tablespoon fresh lime juice
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
teaspoon ground cumin
teaspoon salt
teaspoon pepper
medium to large red bell peppers
can (14.5 oz) Muir Glen™ organic fire roasted tomatoes with green chilies, drained
cups cooked quinoa
oz smoked Gouda cheese, shredded (1 cup)

  • 1 Set oven control to broil. Line cookie sheet with foil. Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened. Place blackened chiles in bowl; cover tightly. Let stand 10 minutes.
  • 2 Meanwhile, place corn and onion on same cookie sheet. Broil 10 minutes, stirring after 5 minutes.
  • 3 Peel off charred skin from blackened chiles; coarsely chop chiles. Place in medium bowl. Add broiled corn and onion, oil, lime juice, oregano, cumin, salt and pepper. Add tomatoes and cooked quinoa; toss.
  • 4 Heat oven to 350°F. Cut each bell pepper in half; remove seeds and membranes (leave stem on, if desired). Fill pepper halves with quinoa mixture; sprinkle evenly with cheese. Place on cookie sheet.
  • 5 Bake 15 minutes or until peppers are tender and stuffing is hot.

Expert Tips

Coat the outside of the bell peppers with a little olive oil to prevent them from drying out.

If you have leftover stuffed peppers, spoon a tablespoon of vegetable or chicken broth over each pepper before reheating to keep them moist.