Southwestern Quinoa Pepper Boats

These pepper boats have become a favorite dish of ours.  The first time I made them as standing up stuffed peppers, but soon realized they are so much easier to make and eat as "pepper boats" and you don't have to worry about picking out peppers with flat bottoms so they stand up.

It's like a flavor fiesta in your mouth and there are so many textures involved.  You get a slight crunch from the pepper, the soft quinoa and beans, then a burst of juicy corn and the gooey melty cheese.

Healthy and delicious meal. 

Southwestern Quinoa Pepper Boats

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. dry quinoa

1/2 Lb. lean ground beef or ground turkey

1/3 c. finely chopped onion

1 (4 oz.) can diced green chiles

1 can corn, drained

1 c. black beans, rinsed and drained

1 (14.5 oz.) can petite diced tomatoes, undrained

1 tsp. ground cumin, or to taste
1 tsp. garlic powder, or to taste

1/2 tsp. onion powder, or to taste

3/4 tsp. chili powder, or to taste

salt and pepper, to taste

3 Tbl. cilantro, chopped

1/3 c. crumbled Feta cheese

3/4 c. Pepper Jack or Monterey cheese, grated

6 red bell peppers 

Preheat oven to 350 degrees.  Cut peppers in half vertically; remove stem and seeds and place pepper halves in a large, lightly greased, baking dish.  Prepare quinoa according to package directions.  Meanwhile, brown ground beef or turkey in a large skillet over medium heat.  Add the chopped onion and saute a few minutes.  Add the diced green chiles, corn, black beans, diced tomatoes, cumin, garlic powder, onion powder, chili powder, salt, pepper and chopped cilantro.  Stir until well combined.  Add the cooked quinoa and stir together.  Taste and adjust seasonings, if needed.

Fill each pepper boat halfway with filling and top each with crumbled Feta cheese.  Then, fill to the top with more filling and sprinkle evenly with grated Pepper Jack or Monterey cheese.  Place in oven and bake for 30 minutes or until peppers are tender.  Broil for a few minutes at the end to brown the cheese on top.  Serves 4-6.

Jenn's Notes: If you have leftover filling, it tastes great in tacos or enchiladas.  I make extra on purpose, so I can use it for another meal later in the week.

Idea adapted from: Damn Delicious