Quinoa Stuffed Bell Peppers - featuring Swiss Chard

Chop off the ends of the swiss chard

chicken broth instead of water gives
your quinoa a lil something extra

start to pan fry

cook down the leaves of your chard,
mixing all ingredients

best black beans EVER

almost there

final product 

Quinoa Stuffed Bell Peppers - featuring Swiss Chard

1 bunch of rainbow swiss chard -- check out how healthy

1/2 white onion diced 

1 large jalapeno diced 

1 cup corn kernel

1tsp cumin 

1tsp chili powder

Salt & pepper to taste 

1 cup cooked Quinoa 

1 can chicken broth

1 can black beans (drained & rinsed)

4 red bell peppers ... or whatever color you prefer 

to top it off: 

Sharp cheddar cheese 

Fresh cilantro

Sour cream

tapatio 

Here we go: 

1. Preheat oven to 350.

2. Heat up your pan with a little olive oil. Dice the ends of the chard, jalapeno, and the onion, add it into the frying pan. Next combine the corn. Once cooking for a few minutes add the chopped swiss chard leaves, let it cook down. Next add  seasonings. 

3. Combine the ingredients from the pan with the black beans and cooked quinoa in one large bowl. Stir together.   

4. Cut off the tops of your bell peppers and remove any of the white insides that you know you don’t want to be eating. I like to put a little cheese at the bottom of the bell pepper and drizzle olive oil before dishing the filling into each pepper, topping off each pepper!

5. Last top them off with some more cheese and pop them in the oven for 40-50 minutes. 

6. Serve right then and there. Adding anything yummy on top you’d like. I prefer sour cream, cilantro, and even more cheese. Enjoy!

xoxo,
blonde