Quinoa *Stuffed* Pepper Casserole

We had this for dinner tonight and everyone loved it!!  I made changed from the original recipe so that it was more kid friendly.  The kids didn't prefer the sauce, but I thought it was great!  I had enough to put into a 9*13 pan and also into an 8*8 pan to freeze for another day.

Ingredients

2 c. Black Beans, drained and rinsed (Original Recipe 1 c.)
2 c. Quinoa, cooked (Original Recipe 1 c.)
1 small bag frozen corn (Original Recipe 1/2 c.)
1 large tomato, diced
1 zuchinni, diced
1/2 onion, finely diced
3 - Roasted Green Chilies, Chopped (Original Recipe did not call for these)
5 cloves garlic, minced (divided)
1/4 tsp Chile Powder
1/2 c. fresh Cilantro, chopped
Olive Oil Spray
1/4 tsp Sea Salt (Original Recipe 1/8 tsp.)
1/4 tsp Black Pepper (Original Recipe 1/8 tsp.)
4 Green Bell Peppers, diced (Original recipe was for 4 Poblano Peppers, seeded and cut in half)
1 - 1 1/2 c. Mexican Blend Cheese (Original Recipe 1/2 c.)
1/2 c. Plain Yogurt (Original Recipe called for N-F Greek Yogurt.)
4 dashes of  tabasco (Original Recipe called for 1/2 chipotle canned pepper in adobo sauce)
1 lime, juiced


Directions


1. Preheat oven to 375.  Mix together beans, quinoa, corn, tomato, bell peppers, zucchini, onion, 4 cloves, garlic, chile powder, roasted chilli's, cilantro, salt, and black pepper.


2. Spray 9*13 pan with olive oil spray.  Spoon mixture into pan, cover with foil and bake for 35-40 minutes.  Uncover, sprinkle with cheese and bake another 10 - 15 minutes.  (Original recipe says: cut peppers in 1/2 and discard seeds.  Place 1/2 c. stuffing mixture on each pepper.)


3. In a blender combine yogurt, tabasco, lime and 1 clove garlic.