Topped with cheese and roasted in the oven, these make a delicious, quick appetizer.

  • ¼ cup cooked quinoa
  • 1/2 cup corn kernels
  • 1 roma tomato, diced
  • ¼ red onion, diced
  • ½ cup black beans, drained and rinsed
  • ½ tsp cumin
  • 2 tbsp cilantro, finely chopped
  • 1 jalapeno pepper, seeded and finely diced (optional)
  • Salt and pepper to taste
  • 8 mini peppers, sliced lengthwise and seeded
  • ½ cup cheddar cheese, grated

Preheat the oven to 400 degrees. Mix first nine ingredients together and set aside. Slice peppers in half lengthwise and stuff each one with about a tablespoon of salad. Place on a baking sheet and sprinkle with cheese. Bake for 10-15 minutes or until quinoa is warmed through and cheese is bubbly. Serves 6-8.

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