< Recipes

Ingredients

3Bell Peppers, halved and deseeded
¾ cupQuinoa
1 cupVegetable stock
14 oz canBlack beans, drained and rinsed
¼ cupChopped Cherry Tomatoes (such as Sweetoms)
¼ cupcrumbled cotija or feta cheese
1 tspChili powder
1 tspGround cumin
½ tspGarlic powder
½ tspOnion powder
2 tbspChopped fresh cilantro, optional
Suggested toppings: additional cheese, avocado slices, pico de gallo, cilantro leaves, thinly sliced red onion, lime slices, etc.

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Step 01

Rinse quinoa under cold running water for a moment or two. Place in a medium sauce pan with vegetable stock and bring to a boil. Cover and reduce heat to a simmer for 15 minutes. Remove from heat while leaving lid on and let sit for 10 minutes, then fluff with a fork and allow to slightly cool.

Step 02

Preheat oven to 400° F.

Step 03

In a large bowl mix together cooked quinoa, beans, tomatoes, cheese, chili powder, cumin, garlic powder, onion powder, and chopped cilantro (if using). Spoon mixture into halved peppers and bake for 20-25 minutes or until peppers have started to soften and cook through.

Cotija is a hard-crumbly Mexican cheese that can be replaced with feta.