Try this easy dish as an elegant vegetarian entrée or the perfect side for grilled fish.
6 flat-bottomed red, yellow or orange bell peppers
1 tablespoon olive oil
1 small red onion, diced
3 cups cooked quinoa
1 tablespoon chopped cilantro
1 teaspoon kosher salt
½ teaspoon ground black pepper
11 g Fat
0 mg Cholesterol
37 g Carbohydrate
365 mg Sodium
Preheat oven to 350 degrees. Carefully remove tops and seeds from peppers. Reserve tops and discard seeds.
Heat oil in large skillet over medium flame. Add red onion and sauté for four minutes. Add Salad Kit vegetables and continue to sauté until softened, about four minutes more.
Remove from heat, add quinoa and cheese, corn, and dressing from salad kit. Stir to combine.
Place peppers standing up in small casserole dish with pepper tops on the side. Spoon quinoa mixture into peppers. Gently crush tortilla strips in salad kit packet by using a rolling pin. Sprinkle peppers with crushed tortilla strips.
Cover casserole loosely with foil and bake for 60 minutes or until peppers are tender. Serve with tops slightly askew to reveal stuffing.