HEPP'S Stuffed Peppers - Gluten Free

- 6 bell peppers, tops cut, stemmed and seeded
- 1 Cup cooked Quinoa
- 1 Cup corn
- 1/2 can black beans, drained and rinsed
- 1 cup diced Tomatoes
- 1 carrot diced
- 1/4 cup walnuts pieces (not whole, not crushed)
- 1/2 cup shredded pepper jack cheese
- 1 cup goat cheese
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- Large pinch of HEPP'S Lemon and Lime Sea Salt each
- Preheat oven to 350 degrees, line a 9 X 13 backing sheet with tin foil or parchment paper.
- In a large bowl, combine quinoa, corn, beans, tomatoes, cheeses, cumin, garlic and onion powder, walnuts, and HEPP'S lemon and lime sea salt and ground pepper.
- Spoon the filling in each bell pepper cavity, place on baking sheet
- Bake until peppers are tender and filling is heated through, about 25-30 minutes
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