Easy to reheat leftovers at 350 degree, and bake for 20 minutes.
8large red, yellow or orange bell peppers, halved, seeds removed
1 12oz.jar favorite salsa, I used Trader Joe’s Island Salsa
1/4cupfinely chopped red onion
1 15oz.can Bush’s Black Beans, rinsed and drained
12oz.frozen peas and carrots, cooked and drained
1 1/2tspchili powder
Salt & pepper
1/2cupfresh cilantro, chopped + more for topping
1cupshredded Swiss or Gruyere cheese, optional
Fresh lime juice
Balsamic glaze, I used this on half of them in final pic
Preheat oven to 350 degrees F and lightly grease a 9×13 baking dish or rimmed baking sheet.
Add cooked quinoa to a large mixing bowl, and add remaining ingredients – salsa through cilantro. Mix to thoroughly combine, then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
Prepare the peppers, cutting in half and removing the seeds. You can leave one side of the stem on for visual appeal.
Generously stuff (pack) the halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
Bake for 30 minutes covered, then remove foil. Increase heat to 400 degrees F, and sprinkle the peppers with cheese; bake for another 20-25 minutes, or until peppers are soft and slightly golden brown.
Serve with a slice of lime and a drizzle of balsamic glaze. Best when fresh, though leftovers keep well when covered in the refrigerator for 2-3 days.