TASTE OF THE OZARKS: Quinoa stuffed bell peppers

Quinoa stuffed bell peppers

3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded
Preheat your oven to 350 degrees. Toss seasonings and spices (excluding salt and pepper) together. In a bowl mix the quinoa and all other ingredients except the bell peppers. Taste filling mixture and add salt and pepper to your taste. Spoon filling mixture into each bell pepper. Place filled peppers into a baking dish. If the peppers do not want to stay up on their own support with crumpled pieces of aluminum foil. Bake for twenty minutes or until bell peppers are soft. Recipe serves six.