Poivrons farcis au fromage Pepper Jack

Ingrédients

• 4 large bell peppers
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can black beans, drained and rinsed
• 1 cup corn, fresh or frozen
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups Thumann
• s Pepper Jack Cheese, shredded
• 2 tablespoons fresh cilantro, chopped
• 1 cup Thumann
• s Pepper Jack Cheese, shredded (for topping)

Préparation

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to low and cover. Cook for 15 minutes or until quinoa is fluffy.

3. 3

   Cut the tops off the bell peppers and remove seeds. Place peppers upright in a baking dish and set aside.

4. 4

   In a mixing bowl

5. 5

   Spoon the filling into each pepper, pressing down lightly.

6. 6

   Cover the baking dish with aluminum foil and bake for 25 minutes.

7. 7

   Remove foil

8. 8

   Remove from oven, sprinkle with cilantro, and serve warm.