Spicy Baked Peppers with Quinoa and Corn

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

By Cheri Liefeld

August 21, 2012

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

1/4

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)

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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.