Directions
- PREHEAT the oven to 350°F.
- COOK the quinoa according to the package instructions, using either water or stock.
- PREPARE the remaining stuffing ingredients by combining together the jalapeño, red onion, cilantro, cherry tomatoes, cumin, coriander, salt, and black beans while the quinoa is cooking.
- SQUEEZE the lime over the mixture and drizzle the olive oil over as well. Taste and season with additional salt and black pepper if necessary.
- ADD the fully cooked quinoa to the bean mixture and combine until it is thoroughly incorporated.
- CORE the peppers using a sharp serrated knife, cutting off the top and removing any seeds and side walls inside the pepper. Discard the top and give the interiors a quick rinse.
- FILL each pepper with a generous scoop of the quinoa filling until it is lightly packed to the rim of the pepper.
- TOP each pepper with a ¼ cup of Cabot Pepper Jack cheese.
- BAKE the peppers in a roasting pan for 15-20 minutes until the peppers are slightly charred and the cheese is fully melted.
- SERVE warm with fresh salsa on the side.
