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Red Bell Peppers with vegetarian quinoa stuffing

Stuffed peppers lightened up with a delicious vegetarian Southwest inspired filling. Using the Combination Mode allows you to soften the peppers to the perfect texture while simultaneously cooking the filling. A second stage of Maxi Broil will melt Monterey Jack cheese with perfect browning.

Recipe

Ingredients
1 1/2 cups quinoa, uncooked 
1/4  cup green chiles
2 fresh ears of corn (or 2 cups canned corn kernels)
1/2 cup canned black beans
1/2 cup canned diced tomatoes
3/4 cup shredded pepper jack cheese, divided for filling and topping
1/4 cup crumbled feta cheese
3/4 cup chopped fresh cilantro leaves
1 teaspoons cumin
2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Salt and freshly ground black pepper, to taste
6 red bell peppers, tops cut, stemmed and seeded
Sour cream, if desired as side accompaniment 

Directions

  1. Rinse quinoa in a fine mesh sieve until water runs clear, drain and transfer to a solid steam pan or glass loaf pan.  Add 1 ½ cups of water to pan and slide onto rack. Program the oven. MasterChef / Grains / Quinoa / OK / Steam Cooking / Start Now. Time is approximately 15 minutes and you can add the corn when oven reaches 8 minutes or steam on its own.  
  2. To prepare the fresh corn, with a sharp knife or scissors, trim the ends of the corn and remove a few outer leaves of the husk.  Steam corn in remaining husk with quinoa when timer reaches 8 minutes or steam separately (Steam Cooking / 212°F / 8 minutes).
  3. When program has finished fluff quinoa with a fork and set aside. Remove husk from corn, cut kernels from the cob and place kernels in container with the quinoa. 
  4. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder and season with salt and pepper.
  5. Lightly trim the bottom of the peppers allowing them to stand straight. 
  6. Place bell peppers in the HUB 62-22 and spoon the filling into each bell pepper cavity. Top with additional Monterey Jack cheese.
  7. Program the oven / Operating Mode / Combi-Mode / Surround / Set the Duration / 350°F / 20 minutes / 30%. Add a stage. Maxi Broil / Level 3 / 10 minutes / 20% / OK. Finish / OK / Start Now.
  8. Check peppers during second stage for desired browning.
  9. When program has finished allow peppers to cool for 5 minutes before serving.  
  10. Serve with sour cream to dollop on top of each pepper. 
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