Quinoa & Brown Rice Stuffed Bell Peppers

 

Ingredients

·         3 cups cooked quinoa (I used a quinoa & brown rice blend)

·         1 (4-ounce) can green chilies

·         1 cup corn kernels

·         1/2 cup canned black beans, drained and rinsed

·         1/2 cup petite diced tomatoes

·         1/2 cup shredded pepper jack cheese

·         1/4 cup crumbled feta cheese

·         3 tablespoons chopped fresh cilantro leaves

·         1 teaspoon cumin

·         1 teaspoon garlic powder

·         1/2 teaspoon onion powder

·         1/2 teaspoon chili powder, or more to taste

·         Kosher salt and freshly ground black pepper, to taste

·         6 bell peppers, tops cut, stemmed and seeded

Instructions

Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling each each bell pepper. Place on prepared baking dish and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.