Three Cheese and Quinoa Stuffed Sweet Red Peppers

1. 1

   Preheat oven to 400 degrees F. Combine the chipotle and salt with cream cheese, then stir in the other cheeses.

2. 2

   Blend it really well, then add the quinoa with a big spoon.

3. 3

   Set aside.

4. 4

   Wash the peppers, then halve them down the middle lengthwise.

5. 5

   Scrape all the seeds and ribs, then halve them again to make four quarters.

6. 6

   Stuff the pepper shells with the quinoa mixture and bake for about 12-15 minutes or until starting to brown on the top.

7. 7

   Serve with salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.