Ingredients
Scale
- 1/2 cup taco meat
- 1 teaspoon olive oil
- 3/4 cup chopped onion
- 2 cloves garlic, chopped
- 1/2 cup corn
- 1/3 cup queso dip (I used my chorizo black bean queso – recipe here)
- 1 cup cooked quinoa
- 1/4 cup cilantro leaves, roughly chopped
- 2 – 3 medium bell peppers, cut in half lengthwise, insides removed
- Shredded sharp cheddar cheese
Instructions
- Preheat the oven to 350 F. and spray a baking sheet with cooking spray. Prep the peppers and set them on the sheet.
- In a medium frying pan, cook the oil over medium heat and add the onion and garlic. Saute until the onion is translucent. Add the corn, queso dip, and quinoa and cook and stir for a few minutes until hot.
- Stir in the cilantro, then spoon the beefy quinoa mixture into the prepared pepper halves. Top with shredded sharp cheddar cheese.
- Bake at 350 for about 20 minutes or until the cheese on top is bubbly and slightly browned. Serve hot!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: 1 - 2 pepper halves