Mini Quinoa Stuffed Peppers

These bite-sized Quinoa Mini Stuffed Peppers make reliable party appetizers that are packed full of veggies, have tons of flavor and taste super satisfying!

A cook am utterly obsessed with quinoa. Seriously this stuff can be thrown into almost any dish, spiced up with so many flavors and it is ridiculously lighter for you! As A cook said before in the last post, This kitchen is still swooning over our gorgeous honeymoon in Mexico where we had some of the most notable food (probably why A cook need to get the booty back in the gym) so Cooks have been really inspired

Now Cooks have made a lot of stuffed pepper recipes in the lifetime which A cook LOVE because peppers baked in the oven have so much flavor and the entire meal is hearty, filling and really lighter, so A cook figured why not try using mini sweet peppers? A cook like these because they do not take as long to cook and you get more crunch with each bite. They also make great appetizers when you have peo

What goes in

• 36 mini sweet peppers, about 1-1/2 pound bag
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 jalapeno, minced
• 3/4 cup reserved sweet peppers, diced
• 1 cup vegetable broth
• 1 10 ounces can Rotel tomatoes
• 3/4 cup quinoa
• 1 15 ounces can black beans, drained and rinsed
• 3/4 cup frozen corn
• 1 teaspoon. chili powder
• 1/2 teaspoon. cumin
• 1/2 teaspoon. sea salt
• 1/4 teaspoon. black pepper
• Handful cilantro, roughly chopped
• 1/2 cup shredded Mexican 4 cheese blend

How it comes together

1. Preheat oven to 350 degrees F.
2. Begin slicing sweet peppers 1/3 lengthwise on the curved side, reserving for later use. De-seed the inside of the peppers so that you have a nice hollow middle. Hold nearby.
3. Dice reserved peppers until you have about 3/4 a cup and hold nearby.
4. Use a wide skillet heat olive oil over a moderate burner. Add garlic, onion, jalapeno and reserved peppers and cook about 2 to 3 minutes.
5. Add vegetable broth and tomatoes, stirring until combined, then add in quinoa, black beans, corn, chili powder, cumin, salt and pepper.
6. Bring mixture to a boil then cover, reduce heat and allow quinoa to simmer until cooked through, about 20 minutes. Note: you will know quinoa is done when you see what looks like a little tail pop out!
7. Stir in chopped cilantro and begin spooning your quinoa mixture into your peppers, filling as much as you can, and place on a baking sheet.
8. Bake peppers at 350 for about 13 minutes then remove from oven and top peppers with a sprinkle of cheese. Bake for an additional 2 minutes.
9. Serve and enjoy!