Quinoa Stuffed Peppers

These stuffed peppers are filled with protein and nutrients your body desires. They're easy to make and fun to eat!

Hands-on Time: 15 min. | Total Time: 45 min. | Serves: 6 | Difficulty: Easy

  • 3 cups cooked quinoa
  • 1 can (4 oz.) green chilies, drained
  • 1 cup frozen corn
  • ¾ cup canned black beans, drained and rinsed
  • 1 cup petite diced tomatoes
  • ¾ cup Mexican blend cheese, shredded
  • 3 Tbsp. fresh cilantro, chopped
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. Kroger Onion Powder
  • 1 tsp. chili powder
  • Salt and pepper, to taste6 bell peppers, tops removed, stemmed and seeded
  1. Preheat oven to 350 F. Line a 9"x13" baking dish with parchment paper.
  2. In a large bowl, combine the quinoa, green chilies, corn, beans, tomatoes, cheese, cilantro, cumin, garlic, onion powder, chili powder, salt and pepper.
  3. Remove the tops of each bell pepper.
  4. Spoon the mixture into each bell pepper cavity. Top each pepper with cheese, if desired. Place on prepared baking dish and bake for 25-30 minutes, until the peppers are tender.
  5. Serve and refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 260, Calories from Fat 45, Total Fat 5g (8% DV), Saturated Fat 2g (10% DV), Trans Fat 0g, Cholesterol 10mg (3% DV), Sodium 310mg (13% DV), Carbohydrates 42g (14% DV), Dietary Fiber 8g (32% DV), Sugars 9g, Protein 12g, Vitamin A 120%, Vitamin C 370%, Calcium 25%, Iron 20%.

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