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Southwest Quinoa Stuffed Bell Peppers
Ingredients
  • 6 bell peppers (I used red, orange and yellow), tops sliced off and cores/seeds removed
  • ½ cup quinoa (I used red quinoa)
  • 1 cup vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 5 ounce can green chilis
  • 1 tomato, diced
  • 15 ounce canned black beans, drained
  • 1 cup frozen corn kernels, thawed
  • 1 tablespoon tomato paste
  • ½ cup salsa
  • ¼ teaspoon chili powder
  • ¼ teaspoon mexican oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon coarse salt
  • ¼ teaspoon black pepper
  • 1 cup mexican cheese blend
  • Fresh cilantro, queso fresco cheese for garnish
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