Spicy Baked Peppers with Quinoa and Corn

Name: Spicy Baked Peppers with Quinoa and Corn
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters cooked quinoa; 411 grams can Muir Glen® organic fire roasted tomatoes with green chilies, drained; 237 milliliters fresh corn; 237 milliliters oz smoked Gouda cheese, shredded; 1 teaspoon ground cumin; 1 Tbsp fresh lime juice; 1 Tbsp olive oil; 0 teaspoons pepper; 2 poblano chiles; 3 to large red bell peppers; 237 milliliters chopped red onion; 1 teaspoon salt

Spicy Baked Peppers with Quinoan and Corn is a gluten free and vegetarian side dish. This recipe serves 6. One serving contains 278 calories, 13g of protein, and 13g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up quinoa, pepper, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Set oven control to broil. Line cookie sheet with foil.

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Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Place poblano chiles on cookie sheet. Broil 8 minutes, turning once, until blackened.

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Poblano Pepper

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Baking Sheet

Place blackened chiles in bowl; cover tightly.

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Chili Pepper

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Bowl

Let stand 10 minutes.

Meanwhile, place corn and onion on same cookie sheet. Broil 10 minutes, stirring after 5 minutes.

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Onion

Corn

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Baking Sheet

Peel off charred skin from blackened chiles; coarsely chop chiles.

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Chili Pepper

Place in medium bowl.

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Bowl

Add broiled corn and onion, oil, lime juice, oregano, cumin, salt and pepper.

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Salt And Pepper

Lime Juice

Oregano

Cumin

Onion

Corn

Cooking Oil

Add tomatoes and cooked quinoa; toss.

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Cooked Quinoa

Tomato

Heat oven to 350°F.

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Oven

Cut each bell pepper in half; remove seeds and membranes (leave stem on, if desired). Fill pepper halves with quinoa mixture; sprinkle evenly with cheese.

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Bell Pepper