Ingredients
- 1 1/2 cups cooked quinoa
- 1/2 cup corn
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup petite diced tomatoes
- 1/2 cup shredded Roth Grand Cru® cheese + a bit for topping peppers
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 3 bell peppers, tops cut, stemmed and seeded
Recipe Description
The last couple months have seen some drastic changes in what we eat. Em decided that she no longer wants to eat any meat. That meant I needed to start finding delicious vegetarian foods and learning how to make substitutions that everyone in the family would find acceptable. It actually hasn’t been too difficult. I’ve basically just removed the meat from any of our favorite recipes and increased the vegetables and, at times, added quinoa or rice. That was how I ended up making quinoa stuffed peppers with Roth cheese.
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