- 3 yellow orange or red peppers, cut in half, membranes and seeds removed
- 2 cups cooked quinoa
- 1-2 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves chopped
- ½ cup broccoli chopped small, no stems
- ½ cup peppers diced
- ½ cup milk or chicken broth
- ¾ cup cheddar cheese grated
- ¾ cup monterey jack cheese grated
- ½ teaspoon cumin
- ½ teaspoon chili powder
- sprinkle or red pepper flakes
- salt and pepper to taste
Cook quinoa according to package directions. I use a rice cooker.
Preheat oven to 350 degrees.
Saute chopped onions in 1 tablespoon olive oil for about 6 minutes.
Add chopped garlic, peppers and broccoli. Salt and pepper to taste. Cook for about 6-8 minutes watching carefully.
In a bowl add the quinoa, milk, cheeses, spices and sautéed veggies. Stir gently.
Fill the pepper halves with the mixture. Pack it in tight.
Bake for about 20 minutes. Remove from oven and top with cheese. Cook for another minute or two or until cheese melts.
Calories: 290kcal | Carbohydrates: 26g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 299mg | Potassium: 359mg | Fiber: 4g | Sugar: 5g | Vitamin A: 490IU | Vitamin C: 28.6mg | Calcium: 288mg | Iron: 1.9mg