Stuffed Peppers

Talk about a colorful meal! A good way to incorporate your veggies for the day!


4 bell peppers, any color, cut in half to make 8 halves

olive oil, enough to drizzle over the outside of the bell pepper halves

2 cups cooked quinoa, (I cook mine with water and a half a chicken bouillon cube to add more flavor)

1 can corn

1 can black beans

2 small/medium tomatoes, chopped

1/2 onion, chopped (or 1/2 cup chopped onion)

1/4 cup crumbled feta cheese

1/2 tsp. cumin

1 tsp. garlic powder

Pinch of onion powder

Salt and pepper, to taste

1/2 cup shredded pepper jack cheese

*balsamic vinegar and olive oil to drizzle over top (optional)


1. Cut your bell peppers in half and scoop out seeds to make bell pepper bowls. Preheat oven to 350 degrees.

2. In a medium bowl, combine quinoa, corn, beans, tomatoes, onion, feta cheese, and spices. Mix well. Scoop mixture into each bell pepper bowl and pack down tightly. 

3. Put in oven and bake for 25 minutes. Pull out and sprinkle on pepper jack cheese and bake for another few minutes until cheese has melted. If you want, drizzle some balsamic vinegar and olive oil over the top before serving. So yum.

Enjoy while warm!