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Good Afternoon every body, at this time you can prepare recipe Southwest Inspired Quinoa Stuffed Peppers with 10 ingredients and 5 steps. Next this is how to make it, please carefully carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 10 ingredients and 5 stages of easy cooking Southwest Inspired Quinoa Stuffed Peppers.

Ingredients for Southwest Inspired Quinoa Stuffed Peppers #

1. Needed : bell peppers - any color, halved, seeds and ribs removed.

2. Prepare : prepared quinoa.

3. Prepare : yellow corn - drained.

4. Prepare : black beans - drained and rinsed.

5. Needed : diced tomatoes - do not drain (I used garlic with olive oil tomatoes).

6. Prepare : chili powder.

7. Needed : paprika.

8. Prepare : cumin.

9. Needed : salt & pepper.

10. Prepare : Shredded cheese (I used a blend of sharp cheddar and pepper jack).

If all cooking materials Southwest Inspired Quinoa Stuffed Peppers it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Process Cooking 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..

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