In the Bender Kitchen: Quinoa Stuffed Peppers Recipe to make with the kids

(WTNH) – Foodie and blogger Jenn Press Arata is in the Bender kitchen sharing a recipe that is not only healthy for you and your kids, but easy enough to make together.

Recipe:  Quinoa Stuffed Peppers


2 red peppers

2 yellow peppers

1 box quinoa blend with rosemary and olive oil

4 slices reduced fat pepper jack cheese

2 wedges garlic and herb Laughing Cow cheese

1 (15 oz.) can fresh cut whole kernel corn, rinsed and drained

1 cup black beans, rinsed and drained

1 (10 oz.) bag frozen spinach, defrosted

1 (14.5 oz.) can stewed tomatoes

1 tablespoon minced garlic

Olive oil (for quinoa)

Nonstick cooking spray

Salt and pepper to taste



Preheat oven to 350 degrees. Cut peppers in half and remove white flesh and seeds. Boil quinoa according to directions. In a large pan, saute garlic with a few sprays of cooking oil. Add spinach. Pour in stewed tomatoes and season with salt and pepper to taste. Stir in quinoa, beans and corn. Add cheese wedges and mix until they melt completely. Fill peppers with quinoa mixture. Top each pepper with half a piece of pepper jack cheese. Bake for 45 minutes to an hour. Cheese will be melted and peppers will be tender. Eat and enjoy a meatless version of this classic dish!

 More information:

That’s SO Jenn, Confessions of a Foodie is a food and lifestyle website offering original step-by-step recipes, chef interviews, party planning tips, restaurant reviews and parenting stories relating food to life.  Jenn Press Arata is a monthly guest on CT Style and writes about motherhood on  Her children’s book, Sweet Dreams, will be published early 2016.

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