Spicy Baked Peppers with Quinoa and Corn
Cheri Liefeld
Created Aug 21, 2012
Red bell peppers are literally bursting with flavor thanks to a quinoa, corn and poblano chile filling.
Spicy Baked Peppers with Quinoa and Corn
- Prep Time 20 min
- Total 60 min
- Servings 6
- Ingredients 13
Ingredients
- 2 poblano chiles
- 1 cup fresh corn
- 1 cup chopped red onion
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 medium to large red bell peppers
- 1 can (14.5 oz) Muir Glen™ organic fire roasted tomatoes with green chilies, drained
- 2 cups cooked quinoa
- 4 oz smoked Gouda cheese, shredded (1 cup)
Instructions
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Step1Set 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.
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Step2Meanwhile, place corn and onion on same cookie sheet. Broil 10 minutes, stirring after 5 minutes.
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Step3Peel 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.
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Step4Heat 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.
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Step5Bake 15 minutes or until peppers are tender and stuffing is hot.
Nutrition
Nutrition Facts are not available for this recipe
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