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plate of mexican-quinoa-stuffed-peppers-with-hatch-chiles-and-corn

Mexican Quinoa Stuffed Peppers with Hach Chilies and Corn

These Mexican Quinoa Stuffed Peppers are loaded with  gluten-free quinoa, hatch chiles, corn and topped with melted cheese- hearty and healthy.

  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 3 roasted red peppers
  • 2 hatch chiles or poblano chiles if not available
  • 1 cups fresh corn
  • 1 cup red onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 tablespoon oregano
  • 1 can Muir Glen Tomatoes with Chiles
  • 2 cups cooked quinoa
  • 4 ounces smoked gouda cheese, shredded

Instructions

  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. Bake 15 minutes or until peppers are tender and stuffing is hot.

  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. 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.
  • Author: Cheri Liefeld
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Mexican

Find it online: https://adventuresinthekitchen.com/mexican-quinoa-stuffed-pepper-with-hatch-chiles-and-corn/