A huge thank you to our friends at Whole Foods Market - Kentlands
for partnering with us to provide healthy eating options!
These stuffed peppers are a great healthy lunch or dinner option. Substitute brown rice for the quinoa or add some extra jalapeno for an extra little kick!
Preheat the oven to 400°F. Place cored peppers and their tops on a large rimmed baking sheet. On the same baking sheet, in a separate area, spread corn in a single layer. Roast for about 20 minutes or until the peppers are soft and corn is slightly browned. Set aside to cool.
In a large skillet over medium-high heat, cook onion, diced bell peppers and jalapeño until golden brown, about 5 minutes. Add water, as needed, to prevent burning. Add chili powder, cumin and coriander. Continue cooking until aromatic, about 30 seconds. Add garlic, quinoa and 3/4 cup water. Bring to a boil, then reduce to a simmer and cover. Cook until quinoa is tender, about 12 to 15 minutes. Add roasted corn and black beans. Cook just until beans are warmed through, about 2 minutes. Stir in lime zest and juice. Let mixture cool slightly.
Spoon the stuffing equally among peppers (about 2/3 cup filling per pepper), and place them in a baking dish. Bake for 5 to 10 minutes, until they are hot throughout. Garnish with cilantro and serve.