Stuffed Pepper Recipe

Name: Stuffed Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 box Near East Quinoa Blend Roasted Red Pepper and Basil; 2 Vine tomatoes; 2 large Jalapenos; 3 Green Bell pepers; 1 Red pepper; 2 can Unsalted Black Beans rinsed; 3 Babybel original cheese; 1 packages Kraft Habenero shredded cheese; 1 garlic powder; 1 Red pepper; 1 garlic salt; 1 1/2 onion, chopped

Servings: persons

2 box Near East Quinoa Blend Roasted Red Pepper and Basil
2 Vine tomatoes
2 large Jalapenos
3 Green Bell pepers
1 Red pepper
2 can Unsalted Black Beans rinsed
3 Babybel original cheese
1 packages Kraft Habenero shredded cheese
1 garlic powder
1 Red pepper
1 garlic salt
1 1/2 onion, chopped

1
Start Quinoa as box directs - add spices to taste except garlic salt
2
Wash veggies and hallow out green peppers
3
Chop onion,jalapenos,tomatoes,red pepper dust with spices set aside
4
Rinse beans in Calderon dust with garlic salt and garlic
5
When quinoa ready - mix beans and veggies into quinoa.
6
Spray cooking dish with olive oil, arrange green peppers stuff half full with mix
7
Unwrap babybel cheese rounds and place in middle of the stuff pepper and continue to stuff with mixture and dump the rest around them
8
Top off with Habenero cheese paying attention to tops of peppers and rest on tip of mixture surrounding
9
Put in oven for 350 and bake for 30-45 minutes

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 box Near East Quinoa Blend Roasted Red Pepper and Basil, 2 Vine tomatoes, 2 large Jalapenos, 3 Green Bell pepers, and more.

Yes, Stuffed Pepper falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Pepper

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