Here’s another of my little stove top vegetarian dishes for your next Meatless Monday.  You could add some ground chicken or spice it up with some well seasoned sausage but the quinoa and added cheese pack a pretty good protein punch without it.

I made them with a Mexican flare, adding jalapenos, corn and black beans to the mix.

As there was no animal protein to cook they were ready in about 25 stove-top-minutes,  although if you decide to add ground meat I would suggest cooking it first then mixing in with the rest of the ingredients.

  • 3 cups cooked quinoa
  • ¼ cup chopped pickled jalapeños
  • 1 cup corn kernels
  • ½ cup canned black beans, drained and rinsed
  • ½ cup petite diced tomatoes
  • ½ cup shredded pepper jack cheese, plus a little more to sprinkle over each pepper
  • ¼ cup crumbled feta cheese
  • 3 tablespoons chopped parsley or cilantro, plus a little more for garnish
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp chili powder (or a little more for a better kick)
  • Salt and pepper to taste
  • *6 bell peppers, tops cut and seeded (see Galley Kat note), reserve tops
  • Sour cream, plain greek yogurt and salsa
  1. Place all the ingredients (minus the peppers of course) in a bowl and mix well.
  2. Pack each pepper with the mixture.
  3. Sprinkle a little remaining cheese over each.
  4. Place pepper lids back on top (optional but I hate wasting a perfectly good topper)
  5. Place in the Omnia pan, cover and cook on the heated base plate on high for 5 minutes.
  6. Reduce to medium low and cook until peppers are tender, cheese is melted and filling is heated through. About 20-25 minutes.
Galley Kat Note: *I chose small peppers to be able to fit 6 in my Omnia pan.

Serve up with some salsa and sour cream or plain Greek yogurt.  Easy peasy!

Inspiration thanks to Damn Delicious


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