Quinoa Stuffed Peppers

Quinoa Stuffed Peppers


3 cups raw corn kernels (from about 4 cobs)

1 ½  cup cooked quinoa

1 cup diced tomatoes

1 cup diced, peeled cucumber

½ cup chopped basil

½ cup diced red and yellow peppers

2 medium cloves garlic, pressed or minced

¼ cup extra-virgin olive oil

1 tablespoon red wine vinegar or white wine vinegar, to taste

1 tablespoon sriracha

1 teaspoon garlic powder

½ teaspoon fine sea salt, to taste

Freshly ground black pepper, to taste

1 1/4 cups shredded cheese; divided

2-3 Halved Large Peppers


Cook your Quinoa and let cool

Cook your halved peppers at 350 degree for ten minutes with a drizzle of olive oil, salt, & pepper.

Prepare your fresh ingredients and add them to a large bowl with the listed spices, hot sauce, oil, vinegar, and cheese

Remove your peppers from the oven and stuff them with the quinoa salad mix.

Cook 15 - 20 minutes at 350 degrees.

Sprinkle on your remaining cheese and cook until melted.

These are yummy served warm or cold.


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