Mexican Stuffed Peppers with Quinoa, Beans and Corn

heartandstroke.ca

Janice Chen

2 large sweet peppers (red, orange or yellow)

⅓ cup (75 mL) quinoa

1 Tbsp (15 mL) canola oil

½ cup (125 mL) diced onion

1 tsp (5 mL) cumin

¾ cup (175 mL) frozen corn, thawed

½ cup (125 mL) canned black beans, drained and rinsed

¼ cup (60 mL) red peppers, chopped

1 Tbsp (15 mL) finely chopped cilantro or parsley

¼ cup (60 mL) reduced fat Tex-Mex shredded cheese, divided

Directions at heartandstroke.ca

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