Ham Quinoa-Stuffed Peppers with Peas
Easy to reheat leftovers at 350 degree, and bake for 20 minutes.
Ingredients
- 3 cups cooked quinoa
- 2 cups ham, diced
- 8 large red, yellow or orange bell peppers, halved, seeds removed
- 1 12 oz. jar favorite salsa, I used Trader Joe’s Island Salsa
- 1/4 cup finely chopped red onion
- 1 15 oz. can Bush’s Black Beans, rinsed and drained
- 12 oz. frozen peas and carrots, cooked and drained
- 2 tsp. cumin powder
- 1 1/2 tsp chili powder
- 1 tsp garlic powder
- Salt & pepper
- 1/2 cup fresh cilantro, chopped + more for topping
- 1 cup shredded Swiss or Gruyere cheese, optional
- TOPPINGS optional
- Fresh lime juice
- Balsamic glaze, I used this on half of them in final pic
Instructions
- 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.