Monterey Jack Cheese-Stuffed Bell Peppers

Monterey Jack Cheese-Stuffed Bell Peppers

This recipe utilizes unopened Monterey Jack cheese that's slightly past its expiration date to create a delicious and nutritious stuffed bell pepper dish.

30
Prep Time (min)
60
Cook Time (min)
90
Total Time (min)
4
Servings

Ingredients

  • 4 large bell peppers
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes, drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 block Monterey Jack cheese, cubed
  • Salt and pepper to taste
Difficulty:Medium
Tags:
vegetarianlow wastecheesehealthy

Instructions

1

Preheat oven to 375 degrees F.

2

Cut off the tops of the bell peppers and remove the seeds. Set aside.

3

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes or until all the liquid is absorbed.

4

In a large skillet, sauté the onion and garlic until fragrant.

5

Add the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder to the skillet. Stir well.

6

Add the cubed Monterey Jack cheese to the mixture and stir until cheese is melted and well incorporated.

7

Stuff each bell pepper with the quinoa and cheese mixture.

8

Place the stuffed peppers in a baking dish and bake for 25-30 minutes or until the peppers are tender.

9

Serve warm.

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