Good morning here we will give you a recipe southwest inspired quinoa stuffed peppers which is delicious The way preparing it is very very easy. You just need to be careful to get results from southwest inspired quinoa stuffed peppers which has aroma and taste that can evoke our tastes.

So that the result of southwest inspired quinoa stuffed peppers, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare southwest inspired quinoa stuffed peppers delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings used in make

1. Prepare 3-4 bell peppers - any color, halved, seeds and ribs removed
2. Prepare 2 cups prepared quinoa
3. Prepare 1 can yellow corn - drained
4. Take 1 can black beans - drained and rinsed
5. Prepare 1 can diced tomatoes - do not drain (I used garlic with olive oil tomatoes)
6. Take 2 tsp chili powder
7. Prepare 1 tsp paprika
8. Prepare 1 tsp cumin
9. Prepare to taste salt & pepper
10. Use 2 cups Shredded cheese (I used a blend of sharp cheddar and pepper jack)

While the peppers are cooking, combine the quinoa and water in a medium pot and bring to a boil. Heat a large skillet over medium heat. Below is how to making with fast. Cut the tops off your peppers and core them.

Steps to make Southwest Inspired Quinoa Stuffed Peppers:

1. Prepare Quinoa to package directions. Preheat oven to 375°F.
2. While quinoa is cooking prep your bell peppers, arrange in a 9x13" casserole dish, cut side up. I had pretty large peppers so I only needed 3, but if you have medium to small peppers you will need 4.
3. When quinoa is done, remove pan from stove. Add corn, black beans, tomatoes, chili powder, paprika, and cumin directly to quinoa in pan. Stir to combine until seasoning is fully incorporated. Taste mixture and add salt and pepper if desired.
4. Spoon equal amount of mixture into each prepared pepper until all mixture is used up. Tent dish with foil and place in oven for 30-45 minutes depending on how soft you want your peppers. We like ours very soft so I went with 45 min.
5. Remove from oven, carefully uncover, top peppers with 1/4-1/3 cup shredded cheese each (amount per pepper depends on if you used 3 or 4). Return dish to oven uncovered, bake 10 more minutes or until cheese is melted and bubbly. Remove, let rest for 5 minutes and serve. Top with sour cream, salsa and/or guacamole if desired.
6. Done and ready to serve!

Mix the rest of the ingredients together. Fill each pepper with the mixture. Heat a drizzle of olive oil in the saucepan over medium-high heat and add the drained quinoa. Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil. Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn.

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