INGREDIENTS
•
3 cups cooked quinoa
•
1 (4-ounce) can green chiles
•
1 cup corn kernels
•
1/2 cup canned black beans, drained and rinsed
•
1/2 cup petite diced tomatoes
•
1/2 cup shredded pepper jack cheese
•
1/4 cup crumbled feta cheese
•
3 tablespoons chopped fresh cilantro leaves
•
1 teaspoon cumin
•
1 teaspoon garlic powder
•
1/2 teaspoon onion powder
•
1/2 teaspoon chili powder, or more to taste
•
Kosher salt and freshly ground black pepper, to taste
•
6 bell peppers, tops cut, stemmed