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Ingredients
US|METRIC
6 SERVINGS
- 36 mini sweet peppers (about 1-1/2 lb bag)
- 1 Tbsp. olive oil
- 2 cloves garlic (minced)
- 1 onion (diced)
- 1 jalapeno (minced)
- 3/4 cup sweet peppers (reserved, diced)
- 1 cup vegetable broth
- 10 oz. rotel tomatoes
- 3/4 cup quinoa
- 15 oz. black beans (drained and rinsed)
- 3/4 cup frozen corn
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 1 handful cilantro (roughly chopped)
- 1/2 cup cheese (shredded Mexican 4, blend)
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