Spicy Baked Peppers with Quinoa and Corn

Blogger Cheri Liefeld of Adventures in the Kitchen stuffs red bell peppers with a nutritious and flavorful quinoa filling.

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Prep Time 20 min
Total Time 60 min
Servings 6

Ingredients

2: poblano chiles

1: cup fresh corn

1: cup chopped red onion

1: tablespoon olive oil

1: tablespoon fresh lime juice

1: tablespoon chopped fresh or 1 teaspoon dried oregano leaves

1: teaspoon ground cumin

1: teaspoon salt

1/4: teaspoon pepper

3: medium to large red bell peppers

1: can (14.5 oz) Muir Glen® organic fire roasted tomatoes with green chilies, drained

2: cups cooked quinoa

4: oz smoked Gouda cheese, shredded (1 cup)

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Directions

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.