Tuna and Quinoa Stuffed Banana Peppers
Spicy stuffed peppers are the perfect way to use up extras from your garden or farmers market haul! Make some to enjoy today and store the rest in your freezer for later.
Ingredients:
4 pouches (3 oz. each) Blue Harbor Fish Co.® Albacore Tuna in Water
10 – 12 banana peppers, top cut off and reserved, sliced lengthwise, insides cleaned out
2 cups cooked quinoa (plain or tri-colored)
½ cup diced pepper tops
½ cup diced yellow onions
½ cup canned or frozen corn
1 cup diced tomatoes
1 Tbsp. chili powder
½ tsp. cumin
1 Tbsp. minced fresh jalapeno pepper
2 tsp. lime juice
1 ½ cups finely shredded Mexican cheese blend
Servings: 5-6 (2 peppers each)
Prep Time: 15 minutes
Cook Time: 30 minutes
Preparation:
- Preheat oven to 350°F.
- Place pepper halves in 2, 13×9 baking dishes.
- In a large bowl mix quinoa, tuna, vegetables, chili powder, cumin, jalapeno and lime juice. Stir in 1 cup of cheese.
- Divide mixture among pepper halves.
- Top with remaining cheese and cover each dish with tin foil.
- Bake in preheated oven for 30 minutes.
Cooks Tip: Freeze 1 pan of peppers prior to baking for enjoying later! Wrap tightly with plastic wrap and then tin foil. Peppers can be frozen for ~ 1 month and then should be enjoyed.
