6 medium red, orange and/or yellow bell peppers
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped (about 2 cups)
1 tablespoon minced garlic
1 teaspoon ground cumin
¾ teaspoon chili powder
2 teaspoons minced chipotle chiles plus 1 Tbsp. adobo sauce from can
2 cups cooked tri-color quinoa
1 (15 ounce) can no-salt-added black beans, rinsed
1 (14.5 ounce) can no-salt-added diced tomatoes
1 cup frozen corn
¼ teaspoon salt
1 ½ cups shredded pepper Jack cheese
- Preheat oven to 375 degrees F. Cut off stem end of each bell pepper. Chop the pepper tops to yield 1 cup. Remove and discard seeds and membranes from peppers. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add the peppers; cover and steam until starting to soften, about 3 minutes. Remove the peppers and set aside.
- Heat oil in a large skillet over medium heat. Add onion and the chopped pepper tops; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in garlic, cumin, chili powder, chipotles and adobo; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and add quinoa, black beans, tomatoes, corn and salt; fold until well combined.
- Stand the peppers upright in an 11-by-7-inch baking dish. (Trim the bottoms, if necessary, to keep the peppers upright.) Spoon about 1 cup quinoa mixture into each pepper, packing it in tightly. Cover the stuffed peppers with foil.
- Bake the peppers until warmed through, about 10 minutes. Remove the foil and sprinkle the peppers evenly with cheese. Bake, uncovered, until the cheese melts and browns slightly, 5 to 8 minutes. Let rest for 5 minutes before serving. Toss together with the dressing, and top off with freshly chopped basil.
Nutrition per serving (1 pepper): Calories: 350; Fat 13g; Carbohydrates 44g: Protein 16g; Sodium 360mg.
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