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Spicy Baked Peppers with Quinoa and Corn

Spicy Baked Peppers with Quinoa and Corn
  • Prep 20 min
  • Total 60 min
  • Servings 6
Red bell peppers are literally bursting with flavor thanks to a quinoa, corn and poblano chile filling.
By Cheri Liefeld
Created August 21, 2012


  • 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)


  • 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.

  • 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.

No nutrition information available for this recipe
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