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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Quinoa Stuffed Bell Peppers


  • 3 cups cooked quinoa

  • 1 (4-ounce) can green chiles

  • 1 cup corn kernels

  • 1/2 cup canned black beans, rinsed and drained

  • 1/2 cup petite diced tomatoes

  • 1/2 cup shredded pepper jack cheese

  • 1/4 cup crumbled feta cheese

  • 3 tablespoons chopped fresh cilantro leaves

  • 1 teaspoon cumin

  • 1 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon chili powder, or more to taste

  • Kosher salt and freshly ground black pepper, to taste

  • 6 bell peppers, tops cut, stemmed and seeded


  1. Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper.

  2. In a large bowl, combine the cooked quinoa, green chiles, corn, beans, tomatoes, cheese, cilantro, cumin, garlic, onion, and chili powder, salt and pepper to taste.

  3. Spoon filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and top with shredded cheese. Bake until the peppers are tender, filling is heated through, and cheese is melted, about 25-30 minutes. Serve immediately.

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