1/2cupcrumbled queso fresco or shredded pepper jack cheese
Instructions
Prepare the ingredients: Chop the onions, garlic, tomatoes, cilantro, and oregano. Squeeze the lime juice and shred the cheese.
Cut the stems off of the peppers and slice the peppers in half vertically. Remove the membrane and set them aside.
Add 1 tablespoon of olive oil to a saute pan and the garlic and onions - cook until they begin to soften.
Add the quinoa, tomatoes, beans, chili powder, and cilantro; mix well.
Next, stir in the lime juice mix until all ingredients are combined.
Spoon the stuffing mixture into each pepper half and top with cheese.
Place the peppers into a preheated oven and bake for 20 minutes until heated through and the cheese is melted.
Notes
How To Store Leftovers:Leftover stuffed cooked stuffed peppers can be stored in the refrigerator for up to four days in an airtight container.Reheat leftover vegetarian stuffed peppers in the microwave or cover and place in a preheated 350 oven for approximately 10 to 15 minutes.Serving SuggestionsVegetarian stuffed peppers taste great with a big green salad like an arugula salad, kale, and brussels sprouts salad, or spinach salad for a balanced meal.Top the peppers with a dollop of Greek yogurt, sour cream or fresh, homemade guacamole, sliced green onions, or jalapeno peppers on the side.