Red bell peppers stuffed with a Mexican quinoa mixture topped with goat cheese. Great for meatless Monday.
Course Main Course
Cuisine Mexican
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 4
Ingredients
1hatch chilechopped
1 cup red oniondiced
2clovesgarlicchopped
1cupfresh corn
1tbspolive oil
2tbsplime juice
1tbspdried oregano
1/4tspred pepper flakes
1tspsalt
1/2tspblack pepper
2red bell peppers
1 can fire roasted tomatoes
2cupcooked quinoa
4ozgoat cheesecrumbled
Instructions
Heat olive oil in a medium saute pan. Add chiles and red onion, cook until slightly softened. Add garlic and corn and cook 1-2 minutes more.
Place in medium bowl. Add lime juice, oregano, cumin, chile flakes, salt and pepper. Add tomatoes and cooked quinoa; toss.
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.
Bake 15 minutes or until peppers are tender and stuffing is hot.